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Full text of "Catering for special occasions, with menus & recipes"

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Catering for Special Occasions 

with 

MENUS AND RECIPES 




CATERING 
SPECIAL OCCASIONS 

MENUS & RECIPES 

Fannie Meftff it E&tttier 

Auffroz £/C I 






Decansti'oniS 





David M9Kay, Publisher 

South Was/(jngfo/7 Square 




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Copyright, 1911, by David McKay 



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97 



" You must come home with me and be 

my guest; 
You will give joy to me, and I will do 
All that is in my power to honour you." 

Shelley 




A FOREWORD 



Americans of to-day are accused, somewhat 
unjustly, it seems to me, of being inhospitable. 
Because we do not, in the manner of a genera- 
tion or two ago, lay aside all our duties at the 
visit of friends and welcome them ungrudgingly 
to our ordinary meal we expose ourselves to 
this charge; but, in truth, it is a higher concep- 
tion of hospitality that has brought about this 
change. In these days of rapid transit, by sea 
as well as by land, the markets of the world are 
brought almost to our very doors, and we have 
a hundred combinations to our grandmother's 
one. We, therefore, receive our guests more 
formally; we make preparations for their coming, 
and take pleasure in giving them a meal which 
shall vary from the humdrum order of culinary 
production. The fashion in entertaining, as 
in so many other things, has changed, and con- 
sciously or unconsciously we conform to the 
new standards. And why, on the whole, is 




Vlll 



A Foreword 




not the new hospitality more satisfying, both 
to the host and guest, than the old? It seems to 
me that housekeepers are enjoying as never 
before the days set apart for their friends, and 
have learned to appreciate the saying of Brillat- 
Savarin, "He who receives friends, without 
himself bestowing some pains upon the repast 
prepared for them, does not deserve to have 
friends." And certainly there is none of us so 
regardless of the delights of the table that he 
does not respond to the warming influences of a 
meal prepared by a thoughtful hostess as a trib- 
ute to him as a guest. 

The difficulty for the housekeeper lies in the 
selection of an appropriate menu. This little 
book is intended to meet this difficulty. May it 
be a help to many! 

Let me ask you to remember that all the recipes 
have been thoroughly tested, and not found 
wanting. You should have in mind, too, that 
in all these rules of mine the measurements are 
made level. Measuring cups, divided into thirds 
and quarters, are used; also tea and tablespoons. 

With these words let me leave you to the 
enjoyment of the new hospitality! 

Fannie Merritt Farmer. 



CONTENTS 



PAGI 

New Yi \k's Aim rno< >n Teas i 

St. Valentine's Spreads 27 

Washington's Birthday Spreads 51 

St. Patrick's Day Luncheons 

Easter Dinners 87 

Fourth of July Spreads 105 

Hallowe'en Spreads 127 

Thanksgiving Dinners 143 

Christmas Dinners 165 

Wedding Receptions 185 

Birthday Feasting 201 

Children's Parties 219 








ILLUSTRATIONS 




PAGE 

An Afternoon Tea Table . i Frontispiece. 

Table Laid for St. Valentine's Spread . 27 

A St. Patrick's Day Luncheon 69 

An Easter Dinner Table 87 

Fourth of July Reception Table .... 105 

A Thanksgiving Dinner Table 143 

A Christmas Dinner Table 165 



NEW YEAR'S AFTERNOON TEAS 




New Year's Afternoon Teas 



MENU NO. I. 

"A cup and a 'welcome for everyone." 
Attleboro Sandwiches Jam Jumbles 

Walnut Meringue Squares 
Salted Almonds 





4 New Year's Afternoon Teas 

ATTLEBORO SANDWICHES 

Spread thin unsweetened wafer crackers with 
peach conserve. Cover with wafers and arrange 
on a fancy plate covered with a doiley. 

PEACH CONSERVE 

i lb. dried peaches Juice i orange 

4 cups cold water i orange, thinly sliced 

Juice i lemon i lb. sugar 

i cup raisins, seeded and cut in pieces 

yi lb. English walnut meats cut in pieces 

Soak peaches in water over night, add remain- 
ing ingredients, bring to the boiling-point, and 
let simmer one and one-fourth hours. 

JAM JUMBLES 



}4 cup butter 
i cup sugar 
i egg 
^2 teaspoon soda 



% cup sour milk 
yi teaspoon salt 
Flour 
Raspberry jam 



Cream the butter, add sugar gradually, egg 
well beaten, soda mixed with milk, salt and flour 
to make a soft dough. Chill, roll to one-fourth 
inch in thickness, and shape, using a round 
cutter. On the centres of one-half the pieces 
put raspberry jam. Make three small openings 







New Year's Afternoon Teas 5 

in remaining halves (forming a triangle), using a 
thimble, and put pieces together. Press edges 
slightly, and bake in a rather hut oven, that 
jumbles may keep guud shape. 



WALNUT MERINGUE SQUARES 



\]/i cups of sugar 
x /i cup water 
5 maxshmaliows 
Whites 2 eggs 



2 tablespoons shredded COCOanut 
) 4 teaspoon vanilla 
1 cup English walnut meats 
2% inch pastry squares 



Cook sugar and water in smooth graniteware 
saucepan until syrup will spin a thread when 
dropped from tip of spoon. Remove to back of 
range and add marshmallows cut in small pieces. 
Pour gradually, while beating constantly, on to 
the whites of eggs beaten until stiff; then add 
cocoanut, vanilla, and chopped nut meats. Roll 
paste to one-eighth inch in thickness, cut in two 
and one-half inch squares, arrange on tin and 
spread with mixture, piling slightly. Bake in a 
moderate oven. 

SALTED ALMONDS 

Blanch one-fourth pound Jordan almonds and 
dry on a towel. Put one-third cup olive oil in a 
very small saucepan. When hot, put in one- 




^r 




6 New Year's Afternoon Teas 

fourth of the almonds and fry until delicately 
browned, stirring to keep almonds constantly in 
motion. Remove with a spoon or small skimmer, 
taking up as little oil as possible. Drain on 
brown paper and sprinkle with salt; repeat until 
all are fried. It may be necessary to remove 
some of the salt by wiping nuts with a napkin. 

To blanch almonds, cover with boiling water 
and let stand two minutes; drain, put into cold 
water, and rub off the skins. 



FIVE O'CLOCK TEA 

Put three teaspoons tea in teapot and pour on 
two cups boiling water. Let stand three minutes 
and strain into tea cups. Serve with cut sugar 
and cream. 




<T?^ 



New Year's Afternoon Teas 7 



MENU NO. II. 



"And while the bubbling and loud hissing urn 

Throws up a steamy column, and the cups, 

That cheer but not inebriate, wail on each, 

So let us welcome peaceful evening in." 

Cow per. 



Devonshire Sandwiches Buttered Educators 



Scotch Five O'Clock Teas 



Sultana Sticks 



Hickory Nougat 

Hot Chocolate with Whipped Cream 




^?Y 



New Year's Afternoon Teas 




DEVONSHIRE SANDWICHES 

Cut Graham or entire wheat bread in one- 
fourth inch slices. Spread sparingly with butter 
and then with orange marmalade. Put together 
in pairs, remove crusts and cut in fancy shapes. 
Arrange on a plate covered with a doiley. 

To offer variety the marmalade may some- 
times be sprinkled with chopped pecan nut meats. 

ORANGE MARMALADE 



9 oranges 
4 lemons 



8 lbs. sugar 
4 quarts water 




Wipe fruit and cut crosswise in as thin slices as 
possible, removing seeds. Put into preserving 
kettle, add water, cover, and let stand thirty- 
six hours. Place on range, bring to boiling- 
point, and let simmer two hours. Add sugar and 
let simmer one hour. Turn into sterilized jelly 
tumblers and cover each glass with a circular 
piece of paraffine paper, then with a large cir- 
cular piece of letter paper, fastening paper securely 
over edge of glass with mucilage. 

BUTTERED EDUCATORS 

Spread Educator crackers sparingly with soft 
butter. Put in a dripping pan and bake in a 



New Year's Afternoon Teas g 

moderate oven until thoroughly heated. Cool 
and pile on a plate covered with a lace paper 
doiley. 

SCOTCH FIVE O'CLOCK TEAS 

¥4 lb. butter 6 ozs. sugar 

1 lb. flour 



Work the butter, using a wooden spoon, until 
very creamy; then add, gradually, while beating 
constantly, sugar. Work in the flour a little at a 
time, using the hands. Press evenly into a 
buttered dripping pan and prick with a fork. 
Bake in a moderate oven thirty minutes, and cut 
into small squares or strips. Let stand ten min- 
utes before removing from pan. Pile on a plate 
covered with a doiley. 

SULTANA STICKS 

1 cup sugar ^ teaspoon vanilla 

% cup melted butter ]/i cup flour 

1 egg, unbeaten '_, cup English walnut meats, 

2 squares Baker's chocolate, cut in pie< es 
melted ]4, cup Sultana raisins, cut 

in pieces 

Mix ingredients in order given. Line a seven- 
inch square pan with paraffine paper. Spread 





io New Year's Afternoon Teas 




mixture evenly in pan, using a case knife, and 
bake in a slow oven. As soon as taken from oven, 
turn from pan, remove paper, and cut cake in 
strips three and one-half inches by one inch, 
using a sharp knife. If these directions are not 
followed, paper will cling to cake and it will be 
impossible to cut it in shapely pieces. 

HICKORY NOUGAT 

2X cups sugar % teaspoon salt 

1 cup chopped hickory nut meats 

Put sugar in a perfectly smooth granite sauce- 
pan, place on range, and stir constantly until 
melted to a syrup, taking care to keep sugar from 
sides of pan. Add nut meats, pour at once into 
two warm buttered tins, seven inches by seven 
inches, and mark in small squares. If sugar is 
not removed from range as soon as melted, it 
will quickly caramelize. 

RUSSIAN TEA 

Make same as Five O'Clock Tea, and allow 
one-half teaspoon lemon juice and a thin slice 
of lemon from which seeds have been removed 
to each cup. Sweeten with cut sugar to suit 
individual taste. Many prefer the addition of 
three whole cloves or a candied cherry. 




^f}^^£„v-^ 



New Year's Afternoon Teas u 



HOT CHOCOLATE 



\ l /i squares Baker's unsweet- 
ened chocolate 
> 4 cup sugar 



Few grains salt 
i c up boiling water 
3 cups milk 



Scald milk. Melt chocolate in small saucepan 
placed over hot water, add sugar, salt, and, 
gradually, boiling water; when smooth, place on 
range and boil one minute; add to scalded milk, 
mill, and serve in chocolate cups with whipped 
cream. 

To mill chocolate, beat, using a Dover egg- 
beater until froth forms on top, preventing scum, 
which is so unsightly. 

WHIPPED CREAM 

Y* cup thick cream ^3 cup powdered sugar 

]/ A cup milk yi. teaspoon vanilla 

White i egg 

Mix cream and milk, beat until stiff, using egg- 
beater; add sugar, vanilla, and white of egg beaten 
until stiff. 




New Year's Afternoon Teas 13 



MENU NO. III. 



" Tea I thou soft, thou sober sage; and venerable liquid; 
Thou female tongue-running, smile-smoothing, heart-open- 
ing, wink-tippling cordial." 



Noisette Sandwiches 



Peanut Crisps 




Rochester Sandwiches Florida Orange Sticks 



Turkish Delight 



Iced Tea 



Five O'Clock Cocoa 



^§^- 



14 New Year's Afternoon Teas 




NOISETTE SANDWICHES 

Cut Quick Nut Loaf in thin slices and spread 
with butter worked until creamy. Put together 
in pairs, remove crusts, cut in fancy shapes, and 
arrange on a plate covered with a lace paper 
doiley. 

QUICK NUT LOAF 

2 tablespoons lard 



2 cups bread flour 
li cup sugar 

4 teaspoons baking powder 
i teaspoon salt 

3 tablespoons butter 



i egg yolk 
i cup milk 
}4 cup English walnut meats 



Mix and sift flour, sugar, baking powder, and 
salt. Work in butter and lard, using tips of 
fingers; then add whole egg and egg yolk, well 
beaten ; milk and nut meats, cut in pieces. Beat 
well, turn into a buttered bread pan, let stand 
twenty-five minutes, and bake in a moderate oven. 
Let stand twenty-four hours before using. 

PEANUT CRISPS 

Spread thinly and evenly wheat crispies, or any 
small unsweetened wafer cracker, with peanut 
butter. Put in a dripping pan and bake in a hot 
oven until delicately browned. Arrange on a 
fancy plate covered with a doiley. 




New Year's Afternoon Teas 15 



ROCHESTER SANDWICHES 

% cup butter 1 oz. Baker's chocolate 



yi cup sugar 



2 tablespoons milk 

jyi cups flour 



Few grains salt i teaspoon baking powder 

Cream butter and add gradually, while beating 
constantly, sugar; then add egg well beaten, salt, 
and melted chocolate. Beat thoroughly and add 
milk alternately with flour, mixed and sifted with 
baking powder. Chill, roll very thin, shape with 
a small cutter, first dipped in flour, and bake on a 
buttered sheet. Cool and put together in pairs 
with the following mixture: 

Work a cream cheese until smooth and moisten 
with cream until of right consistency to spread. 
Season highly with salt and paprika. 

FLORIDA ORANGE STICKS 

yi cup butter Grated rind i orange 

i}4 cups sugar \yi cups flour 

Yolks 4 eggs yi cup cornstarch 

l /i cup orange juice 4 teaspoons baking powder 

Whites 4 eggs 

Cream the butter and add gradually, while 
beating constantly, sugar; then add the yolks 
of eggs beaten until thick, orange juice, and grated 
rind. Mix flour, cornstarch, and baking powder. 
Combine mixtures and add whites of eggs beaten 




1 6 New Year's Afternoon Teas 




until stiff. Bake in a buttered dripping pan, 
sprinkled generously with chopped walnut meats 
and sparingly with powdered sugar. Bake in a 
moderate oven twenty-five minutes. Remove 
from pan, cut in halves crosswise, and put to- 
gether with orange filling; then cut in finger- 
shaped pieces and arrange on a plate, covered with 

a doiley. 

ORANGE FILLING 

i tablespoon butter l A cup sugar 

3 tablespoons powdered sugar Yolk i egg 

2 tablespoons flour % cup orange juice ^ 

Grated rind % orange i teaspoon lemon juice 

Work butter until creamy and add gradually, 
while beating constantly, powdered sugar. Mix 
flour, sugar, and egg yolk slightly beaten. Add 
orange juice and cook, stirring constantly until 
mixture thickens. 

TURKISH DELIGHT 

i oz. red sheet gelatine Juice i orange 

y 2 cup cold water Juice i lemon 

i lb. sugar Grated rind i orange 

y 2 cup hot water i tablespoon rum 

yi cup chopped nut meats 

Soak gelatine broken in pieces in cold water 
two hours. Bring sugar and hot water to the 



f:W ifflt 




New Year's Afternoon Teas 17 



boiling-point, add soaked gelatine, and let simmer 
twenty minutes. Add remaining ingredients 
and turn into a pan (first dipped in cold water) 
to one inch in thickness. 

Let stand until cold, remove from pan to board 
dredged with confectioners' sugar, cut in cubes, 
and roll in sugar. 

The rum and nuts may be omitted. 

ICED TEA 
Make same as Five O'Clock Tea, using four 
teaspoons tea, and strain at once over cracked ice. 
Serve in glasses one-fourth full of cracked ice. 
Sweeten to taste and allow two thin slices of 
lemon from which seeds have been removed or 
three crushed fresh mint Laves to each glass. 

FIVE O'CLOCK COCOA 

3 tablespoons cocoa A few grains salt 

yi cup sugar 4 cups milk 

Yi, cup boiling water 2 teaspoons brandy 

yi teaspoon vanilla 

Scald milk. Mix cocoa, sugar, and salt, adding 
enough boiling water to make a smooth paste; 
add remaining water and boil one minute; pour 
into scalded milk and add brandy and vanilla. 
Beat two minutes, using Dover egg-beater. 
Serve in chocolate cups with whipped cream. 




New Year's Afternoon Teas 19 



MENU NO. IV. 



" /, too, remember well that cheerful bowl 

Which round his table flow'd. The serious there 
Mix'd with the. sportive, with the learn' d the plain; 
Mirth soften'd wisdom, candour tempi r'd mirth.' 
And wit its honey lent, without the sting." 

Thompson 



Lobster Patties 



Tea Rolls 



Pineapple Mousse 



Silver Sponge Cakes 



Huntington Chicken 



Orange Honey Sandwiches 




^•*Y 



2o New Year's Afternoon Teas 




LOBSTER PATTIES 

Fill patty shells with lobster filling, arrange on 
a serving dish, and garnish with parsley. 
PATTY SHELLS 

Roll puff paste one-quarter inch thick, shape 
with a patty cutter, first dipped in flour; remove 
centres from one-half the rounds with smaller 
cutter. Brush over with cold water the larger 
pieces near the edge, and fit on rings, pressing 
lightly. Place in towel between pans of crushed 
ice, and chill until paste is stiff; if cold weather, 
chill out of doors. Place on iron or tin sheet 
covered with brown paper, and bake twenty- 
five minutes in hot oven. The shells should rise 
their full height and begin to brown in twelve to 
fifteen minutes; continue browning, and finish 
baking in twenty-five minutes. Pieces cut from 
centre of rings of patties may be baked and used 
for patty covers, or put together, rolled, and cut 
for unders. 



LOBSTER 

green pepper, finely 
chopped 
2 shallots, finely chopped 
4 tablespoons butter 
2 cups lobster meat 
6 tablespoons flour 
cups chicken stock 



FILLING 

2 tablespoons sherry 
2 tablespoons sauterne 
yi teaspoon paprika 
yi teaspoon salt 
Few grains pepper 
Yi cup cream 
Yolks 2 eggs 



New Year's Afternoon Teas 21 

Cook pepper and shallot with butter until 
butter is slightly browned; then add lobster meat 
and cook five minutes. Add flour and stir until 
well blended, then pour on gradually while stirring 
constantly chicken stock. Bring to the boiling- 
point, add seasonings, and just before serving, 
cream and yolks of eggs. 



HUNTINGTON 

1 tablespoon granulated gela- 

tine 
$4 cup hot chicken stock 
Y+ cup heavy cream 
i l /2 cups cold cooked chicken, 

cut in dice 
y 2 tablespoon granulated 

gelatine 

2 tablespoons cold water 
Yolks 2 eggs 
1 teaspoon salt 



CHICKEN 

\]/2 teaspoons sugar 
1 teaspoon mustard 
]4 teaspoon pepper 
j tablespoons lemon juice 

1 tablespoon vim 

.' 2 cup hot cream 

i}4 tablespoons butter 

Whites 2 eggs 

yi cup heavy cream 

cups finely chopped 
celery 



Dissolve one tablespoon gelatine in chicken 
stock and strain. When mixture begins to 
thicken, beat until frothy, and add three-fourths 
cup heavy cream, beaten until stiff, and chicken 
dice. Season with salt and pepper, turn into 
individual molds, and chill. Soak remaining 
gelatine in cold water, dissolve by standing over 
hot water, then strain. Beat yolks of eggs 




22 New Year's Afternoon Teas 




slightly and add salt, sugar, mustard, lemon juice, 
vinegar, and hot cream. Cook over hot water 
until mixture thickens, add butter and strained 
gelatine. Add mixture gradually to whites of 
eggs beaten stiff, and when cold, fold in heavy 
cream beaten until stiff, and celery. Remove 
chicken from mold, surround with sauce, and 
garnish with celery tips. 



TEA 

i cup scalded milk 
i yi tablespoons sugar 
i teaspoon salt 
2 tablespoons butter 



ROLLS 

2 tablespoons lard 
i yeast cake 
% cup lukewarm water 
White i egg 
3/4 cups flour 

Add sugar, salt, butter, and lard to scalded 
milk, and when lukewarm add yeast cake, dis- 
solved in lukewarm water, white of one egg well 
beaten, and flour. Cover, let rise, toss on a 
floured board, roll in a long strip one-fourth 
inch in thickness, spread with melted butter, roll 
up like a jelly roll, and cut in one-inch pieces. 
Place pieces in pan close together, flat side down, 
cover, let rise, and bake in a hot oven. 



ORANGE HONEY SANDWICHES 

Cut white bread in thin slices, spread sparingly 

orange honey. Put 



with creamed butter and 




New Year's Afternoon Teas 23 

together in pairs, remove crusts, and cut in finger- 
shaped pieces. Pile log-cabin fashion on a plate 
covered with a doiley. 



ORANGE HONEY 



1 cup sugar 

% cup water 

yi teaspoon vanilla 



% cup orange juice 
yi cup orange peel, finely 
chopped 



Bring sugar, water, and orange juice to the 
boiling-point and let boil until syrup will thread 
when dropped from tip of spoon. Add orange 
peel and vanilla, again bring to the boiling-point, c^~- 
and cool. 



PINEAPPLE MOUSSE 



1 tablespoon granulated gela- 
tine 
% cup cold water 



2 tablespoons lemon juice 
1 cup sugar 
1 quart cream 



1 cup pineapple syrup 

Heat one can shredded pineapple to the boiling- 
point and drain. To one cup of the syrup add 
gelatine soaked in cold water, lemon juice, and 
sugar. Strain and cool. As mixture thickens, 
fold in the whip from cream. Mold, pack 
in salt and ice, using equal parts, and let stand 
four hours. 





24 JNew Years Afternoon leas 





SILVER SPONGE CAKES 

Whites 5 eggs yi teaspoon cream of tartar 

Yi cup sugar yi cup bread flour 

i teaspoon vanilla 

Beat whites of eggs until stiff and dry and add 
gradually, while beating constantly, sugar mixed 
and sifted with baking powder. Sift flour into 
the mixture, add flavoring, and cut and fold until 
well blended. Fill buttered gem pans two- 
thirds full, sprinkle with powdered sugar, and bake 
in a moderate oven. 

MACAROONS 

yi lb. almond paste Whites 3 eggs 

Y% lb. powdered sugar 

Work together almond paste and sugar on a 
smooth board or marble slab. Then add whites of 
eggs gradually, and work until mixture is per- 
fectly smooth. Confectioners at first use the 
hand, afterward a palette knife, which is not only 
of use for mixing but for keeping board clean. 
Shape, using a pastry bag and tube, on a tin sheet 
covered with buttered paper, one-half inch apart; 
or drop mixture from tip of spoon in small piles. 
Macaroon mixture is stiff enough to hold its 
shape, but in baking spreads. Bake fifteen to 



New Year's Afternoon Teas 25 



twenty minutes in a slow oven. If liked soft, 
they should be slightly baked. After removing 
from oven, invert paper, and wet with a cloth 
wrung out of cold water, when macaroons will 
easily slip oil. Almond paste may be bought in 
one-pound tins of any first class city grocer. 



1 cup sugar 
1 cup water 

6 cl.')VI 

i inch stick innamon 
Preserved ginger 



ORIENTAL PUNCH 

Juice 2 lemons 

Juic e •; oranges 

1 drop oil of peppermint 

Green coloring 

Fresh mint leaves 



Cake of ire 

Make a syrup by boiling sugar, water, cloves, 
stick cinnamon, and preserved ginger, the size 
of an English walnut, five minutes. Cool, 
add fruit juices, strain, add oil of peppermint 
and coloring. Cover and let stand one hour. 
Pour over a large cake of ice in punch bowl and 
garnish with mint leaves. 





ST. VALENTINE'S SPREADS 




St. Valentine's Spreads 29 



MENU NO. I. 



" O, lady, there be many things 
That seem right fair, below, above, 
But sure, not one among them all 
Is half so sweet as love." 

Oliver Wendell Holmes 



Sweetbreads a la York 



Ham Mousse 



Honor Sandwiches 



Coffee Caramel Parfait 
Orange Hearts Lord Baltimore Cake 




Mint Tulip 



^SS^- 



3° 



St. Valentine's Spreads 




SWEETBREADS A LA YORK 

Cover one pair sweetbreads with cold water 
and let stand thirty minutes. Drain, and cover 
with boiling water to which has been added one- 
half teaspoon salt, one-half tablespoon vinegar, 
one slice onion, one slice carrot, one sprig parsley, 
and one stalk celery cut in small pieces. Bring 
to the boiling-point and let simmer twenty min- 
utes. Drain, plunge into cold water, again 
drain, add one-half cup sherry wine, cover, and 
let stand one hour. Peel one-fourth pound 
mushroom caps, cut in slices, and saute in butter. 
Melt three tablespoons butter, add three table- 
spoons flour, and stir until well blended; then 
pour on gradually, while stirring constantly, 
one cup thin cream and one-half cup heavy cream. 
Bring to the boiling-point, add sweetbreads, 
drained from sherry and cut in small cubes, and 
mushrooms. Season with one teaspoon salt and 
one-fourth teaspoon paprika. Serve in heart- 
shaped timbale cases. 

TIMBALE CASES 



3-4 cup flour 
yi teaspoon salt 
i teaspoon sugar 




yi cup milk 

i egg 

i tablespoon olive oil 



S'^^&^A-^ 



St. Valentine's Spreads 



Mix dry ingredients, add milk gradually, and 
beaten egg; then add olive oil. Shape, using a 
hot, heart-shaped timbale iron, fry in deep fat 
until crisp and brown; take from iron and invert 
■ n brown paper to drain. 

To 11 ml Timbale Iron. — Heat fat until nearly 
hot enough to fry unccol ed mixtures. Put iron 
into hot fat, having fat deep enough to more than 
cover it, and let stand until heated. The only 
way of knowing when Iron is of right temperature- 
is to take it from fat. shake what fat may drip 
from it. lower in batter to three-fourths its 
depth, raise from batter, then immerse in hot fat. 
If batter does not cling to iron, or drop, from iron 
as soon as immersed in fat, it is either too hot or 
r.ot sufficiently heated. 

To Form Timbales. Turn timbale batter into 
a cup. bower hot iron into cup, taking care that 
batter com r- iron to only three-fourths its depth. 
When immersed in fat, mixture will rise to to]) 
of iron, and when crisp and brown may be easily 
slipped off. If too much batter i- used, in cooking 
it will rise over top of iron, and in order to remove 
timbale it must be cut around with a sharp knife 
close to top of iron. If the cases are soft rather 
than crisp, batter is too thick and must be diluted 
with milk. 




32 



St. Valentine's Spreads 




HAM MOUSSE 

2 cups finely chopped cooked i tablespoon granulated gela- 

ham tine 

i teaspoon made mustard }i cup cold water 
Few grains cayenne X CU P hot water 

yi. cup heavy cream 

Pound chopped ham in a mortar with mustard 
and cayenne. Soak gelatine in cold water, dissolve 
in hot water and add to mixture, with cream 
beaten until stiff. Turn into mold. Chill, 
remove from mold to cold serving dish and garnish 
with parsley. Serve with 

EPICUREAN SAUCE 

i tablespoon tarragon vine- }4 teaspoon salt 
gar Few grains cayenne 

2 tablespoons grated horse- }4 cup heavy cream 
radish root 3 tablespoons Mayonnaise 

1 teaspoon English mustard dressing 

Mix first five ingredients, then add cream 
beaten until stiff and Mayonnaise dressing. 

HONOR SANDWICHES 

Cut white bread in one-fourth inch slices, and 
shape with heart cutter. Spread with pimiento 
butter, put together in pairs, and arrange on a 
fancy plate covered with a doiley. 




St. Valentine's Spreads 



33 



PIMIENTO BUTTER 

Cream two tablespoons butter, acid one canned 
pimiento forced through a sieve, and work until 
thoroughly blended; then season with salt. 

COFFEE CARAMEL PARFAIT 

i cup milk Yolks 3 eggs 

2 tablespoons ground coffee ]/% teaspoon salt 
1 cup sugar 3 cups cream 

1 teaspoon vanilla 

Scald milk with coffee and add one-half the 
sugar that has been caramelized; then add yolks 
of eggs mixed with remaining sugar and salt. 
Cook until mixture thickens, stirring constantly, 
and add one cup thin cream. Cool, strain, add 
two cups thin cream, and vanilla. Freeze, using 
three parts finely crushed ice to one part rock 
salt. Pack in one-half pound baking powder 
boxes, filling boxes to overflowing. Adjust covers, 
pack in salt and ice, using equal parts, and let 
stand two hours. Remove from molds to cold 
platter and roll in Jordan almonds blanched, cut 
in thin slices, and delicately browned in a moder- 
ate oven. 

ORANGE HEARTS 

Roll paste to one-fourth inch in thickness, 
and shape with a small heart-shaped cutter, 
3 








34 



St. Valentine's Spreads 




first dipped in flour. Arrange on an unbuttered 
tin sheet and bake until delicately browned. 
Split, fill with orange marmalade, frost with 
orange frosting, and sprinkle chopped candied 
orange peel around edge. 



ORANGE FROSTING 

Grated rind i orange 

i teaspoon brandy 

yi teaspoon lemon juice 



i tablespoon orange juice 
Yolk i egg 
Confectioners' sugar 



Add rind to brandy and fruit juices. Cover 
and let stand fifteen minutes. Strain and add 
gradually, while stirring constantly, to egg yolk 
slightly beaten. Stir in confectioners' sugar 
until of right consistency to spread. 



ORANGE MARMALADE 

S lbs. sugar 

4 qts. cold water 



9 oranges 
4 lemons 



Wipe fruit and cut crosswise in as thin slices as 
possible, removing seeds. Put into a preserving 
kettle, cover with water, and let stand thirty- 
six hours. Place on range, bring to the boiling- 
point, and let simmer two hours. Add sugar and 
let simmer one hour. Turn into sterilized jelly 
tumblers and cover each glass with a circular 



St. Valentine's Spreads 



35 



piece of paraffine paper, then with a larger cir- 
cular piece of letter paper, fastening paper securely 
over edge of glass with mucilage. 

LORD BALTIMORE CAKE 

yi cup butter yi cup milk 

i cup sugar if£ cups flour 

Yolks 8 eggs 4 teaspoons baking powder 

2 teaspoons vanilla 

Cream butter and add sugar gradually while 
beating constantly; then add yolks of eggs, beaten 
until thick and lemon-colored, milk, flour, mixed 
and sifted with baking powder, and vanilla. 
Bake in three buttered and floured seven-inch 
square tins. Put layers together with Lord 
Baltimore Filling and cover top and sides with 
Ice Cream Frosting. 

LORD BALTIMORE FILLIXC 
Beat ice cream frosting without flavoring until 
cold and add one-half cup rolled dry macaroons, 
one-fourth cup each chopped almonds and pecans, 
twelve candied cherries cut in quarters, two 
teaspoons lemon juice, three teaspoons sherry 
wine, and one-fourth teaspoon orange extract. 

ICE CREAM FROSTING 

\]/2 cups sugar Whites 

yi cup water ]/ 2 teaspoon vanilla* 





36 



St. Valentine's Spreads 



Cook sugar and water in a smooth granite- 
ware saucepan until syrup will spin a long thread 
when dropped from tip of spoon. Pour gradu- 
ally, while beating constantly, on to the whites 
of eggs beaten until stiff (but not dry), add 
flavoring, and continue the beating until mixture 
is of the right consistency to spread. 



MINT TULIP 



5 lemons 

i bunch fresh mint 

i,K cups sugar 



yi cup water 

3 bottles ginger ale 

Ice 



Squeeze the juice from lemons, add leaves from 
mint, sugar, and water. Let stand thirty min- 
utes, add a large piece of ice and ginger ale. 
Serve in small glasses. 




<^=*~ 



St. Valentine's Spreads 



37 



MENU NO. II. 



" The yearly course that brings this day about 
Shall never sec il but a holiday." 



Scalloped Scallops 



Chicken Jelly Salad 



Cadillac Cheese Sandwiches 



Pineapple Sponge 

Lady Fingers 




s*S*y 



38 



St. Valentine's Spreads 




SCALLOPED SCALLOPS 

i pint scallops Salt 

}>2 cup melted butter Pepper 

i cup cracker crumbs % cup cream 

}4. cup soft bread crumbs 

Wash and pick over scallops. Mix cracker 
and bread crumbs and add butter. Cover the 
bottom of a buttered dish with crumbs, add one- 
half the scallops. Sprinkle with salt and pepper 
and pour over one-half the cream; repeat, cover 
with remaining crumbs, and bake in a hot oven 
twenty-five minutes. 

CHICKEN JELLY SALAD 

Disjoint a six-pound fowl, put in a kettle, add 
two quarts boiling water, cover, and let simmer 
until meat is tender. Remove fowl, and add 
to stock two stalks celery, bit of bay leaf, 
one small sliced onion, and salt and pepper to 
taste. Simmer two hours, when stock should be 
reduced to three pints. Strain, cool, and clear, 
using the whites and shells of two eggs ; then add 
four tablespoons granulated gelatine. 

Put a layer in bottom of mold, set in pan of ice 
water and, when firm, garnish with yolks of hard- 
boiled eggs, sliced and cut in fancy shapes, 
whites of hard boiled eggs, cut in fancy shapes, 
and truffles, sliced and cut in fancy shapes. 




St. Valentine's Spreads 



39 



Add more stock and, when firm, a layer of chicken 
meat, then more stock. Spread with a layer of 
pate-de-fois-gras, and repeat until mold is full. 
When firm, remove from mold to serving dish, 
surround with Mayonnaise dressing, and garnish 
with curled celery. 

The pate-de-fois-gras may be omitted. 

CADILLAC CHEESE SANDWICHES 

Cream one-half cup butter, add one-fourth 
pound Roquefort cheese, and stir until mixture 
is smooth; then add one-half teaspoon paprika, 
one teaspoon finely cut chives, and salt to taste. 
Moisten with two tablespoons sherry wine, 
spread between thin slices of bread (preferably 
Graham or rye), and cut into heart-shaped 
pieces. Arrange on a plate covered with a doiley. 



Yolks 3 eggs 

Grated rind and juice 

i lemon 
H cup sugar 
Few grains salt 



PINEAPPLE SPONGE 

% cup grated pineapple 
\ x /i tablespoons granulated 

gelatine 
Yi cup cold water 
y& cup heavy cream 
Whites 3 eggs 




Beat egg yolks slightly and add grated rind, 
fruit juice, sugar, and salt. Cook, stirring con- 
stantly until mixture thickens. Remove from 



40 



St. Valentine's Spreads 



fire, add pineapple and gelatine soaked five min- 
utes in water. When mixture begins to thicken, 
add cream beaten until stiff and egg whites 
beaten until stiff. Turn into a mold first 
dipped in cold water and chill. 



CINKITES 




Whites 3 eggs 

yi lb. powdered sugar 

Rind 



Y A teaspoons cinnamon 
i lb. unblanched almonds 
lemon 




Beat egg whites until stiff and add sugar, 
lemon rind, cinnamon, and almonds finely chopped. 
Toss on a board sprinkled with flour, then with 
powdered sugar, and knead. Pat and roll to 
one-fourth inch in thickness. 

Shape with a heart or any small fancy cutter, 
place on a buttered sheet, and bake in a moderate 
oven. 

Glaze with 

CONFECTIONERS' FROSTING 

To two tablespoons hot water add confec- 
tioners' (not powdered) sugar until of the right 
consistency to spread. Flavor with one-half 
teaspoon vanilla. Apply with a butter-brush. 



"^r^o^^-^ 



St. Valentine's Spreads 



4i 



LADY FINGERS 
Whites 3 eggs yi cup flour 

x /i cup powdered sugar yi teaspoon salt 

Yolks 2 eggs % teaspoon vanilla 

Beat whites of eggs until stiff and dry, add 
sugar gradually, and continue beating. Then 
add yolks of eggs beaten until thick and lemon- 
colored, and flavoring. Cut and fold in flour 
mixed and sifted with salt. Shape four and one- 
half inches long and one inch w'de on a tin sheet 
covered with unbuffered paper, using a pastry 
bag and tube. Sprinkle with powdered sugar 
and bake eight minutes in a moderate oven. Re- 
move from paper with a knife. 




St. Valentine's Luncheon 43 

MENU NO. III. 



' Tis well to be merry and wise, 
'Tis well to be honest and true, 
' Tis well to be ojf with the old love 
Before you are on with the new." 



Thorndike Canapes 
Manhattan Clam Bouillon 



Fillets of Halibut a la Hollenden 



Luncheon Rolls 



Knickerbocker Supreme of Chicken 



Martinique Potatoes 



Lakewood Salad Toasted Butter Thins 



Chocolate Ice Cream 



Harvard Wafers 




44 



St. Valentine's Luncheon 




^MlM 




*4 U 



THORNDIKE CANAPES 
Cut stale bread in one-fourth inch slices and 
shape with a small heart cutter. Cream butter, 
add an equal quantity of grated Young America 
cheese, and work until smooth; then season with 
salt. Spread on bread and garnish with a one- 
fourth inch border of finely chopped olives and a 
piece of red or green pepper cut in heart shape, 
in center of each. 

Serve each on a small plate covered with a lace 
paper doiley. 

MANHATTAN CLAM BOUILLON 

2 qts. clams in shells yi teaspoon salt 
Water Paprika 

3 tablespoons butter i cup cream 

2,yi tablespoons flour 

Wash clams, put in kettle with one-half cup 
cold water, cover, and cook until shells open. 
Strain liquor through double thickness of cheese 
cloth and add enough water to make one quart 
liquid. Brown the butter, add flour, and con- 
tinue the browning. Then pour on gradually 
while beating constantly the clam liquor. Let 
simmer twenty minutes, then season with salt 




c&r 



St. Valentine's Luncheon 



45 



and paprika. Just before serving add cream and 
serve in bouillon cups with 



PIMIENTO CREAM 

Beat one-half cup heavy cream until stiff, 
using a Dover egg-beater. Add one-half the 
beaten white of an egg, two tablespoons pimiento 
puree, and a few grains salt. Pimiento puree 
is made from canned pimientos forced through a 
sieve. 

FILLETS OF HALIBUT A LA HOLLENDEN 



2% lb. slices halibut 
6 slices fat salt pork 
i onion 



3 tablespoons butter 
3 tablespoons flour 
'., cup buttered tracker 
crumbs 




Wipe fish and cut into eight fillets. Arrange 
pork in pan, cover with onion thinly sliced and 
bay leaf. Place fish on pork, spread with butter 
worked until creamy and mixed with flour; 
sprinkle with buttered crumbs, and bake in a hot 
oven. Remove to hot serving dish and pour 
around the following sauce: 

To two and one-half tablespoons fat remaining 
in pan add two tablespoons flour and stir until 
well blended; then pour on gradually while stirring 




^5^- 



4 6 



St. Valentine's Luncheon 




constantly one cup cream. Bring to the boiling- 
point and add one-fourth teaspoon salt, one- 
eighth teaspoon pepper, and one tablespoon but- 
ter, bit by bit. 

LUNCHEON ROLLS 

yi cup scalded milk 2 tablespoons melted butter 

2 tablespoons sugar 1 egg 

yi teaspoon salt Flour 

}4 yeast cake dissolved in 2 tablespoons lukewarm water 

Add sugar and salt to milk; when lukewarm, 
add dissolved yeast cake and three-fourths cup 
flour. Cover and let rise; then add butter, egg 
well beaten, and enough flour to knead. Let rise 
again, roll to one-half inch thickness, shape with 
small round cutter first dipped in flour, place 
in buttered pan close together, let rise again, and 
bake. Brush over with two tablespoons milk 
mixed with one tablespoon sugar and return te 
oven to set glaze. 

KNICKERBOCKER SUPREME OF 
CHICKEN 

Remove fillets (breast meat) from two young 
chickens and trim into shape. Sprinkle with salt 
and pepper, dip in cream, roll in flour and saute 
in butter until delicately browned. Place in a 



St. Valentine's Luncheon 



47 



small pan, dot over with butter, and bake until 
tender. Remove to cutlet-shaped pieces of hot 
boiled ham (cut very thin), garnish top of each 
with three short stalks of asparagus, seasoned 
with butter, and pour around the following sauce: 

Melt three and one-half tablespoons butter, 
add three and one-half tablespoons flour, and 
stir until well blended; then pour on gradually 
while stirring constantly one cup chicken stock and 
one-half cup cream. Bring to the boiling-point, 
season with salt and paprika, and add the yolk of 
one egg. 

MARTINIQUE POTATOES 

Scoop out inside of four hot baked potatoes 
and force through a potato ricer. Add one and 
one-half tablespoons butter, the yolk of one egg, 
three tablespoons cream, one-half teaspoon salt, 
one-eighth teaspoon pepper, and a few grains 
nutmeg. Set on range and beat three minutes; 
then add gradually the white of one egg beaten to 
a stiff froth. Shape between two buttered table- 
spoons, place on a buttered sheet, and bake until 
delicately browned. 

LAKEWOOD SALAD 

Remove pulp in sections from two grapefruits. 
Skin and seed three-fourths cup white grapes. 




vj)pr--^= 



48 



St. Valentine's Luncheon 




Cut one-third cup pecan nut meats in pieces. 
Arrange on a bed of romaine, pour over dressing, 
and garnish with strip of red pepper. 

For the Dressing. — Mix four tablespoons olive 
oil, one tablespoon grapefruit juice, one-half 
tablespoon vinegar, one teaspoon salt, one-fourth 
teaspoon paprika, one-eighth teaspoon pepper, 
and one tablespoon finely chopped Roquefort 
cheese. 



CHOCOLATE ICE CREAM 

2 cups scalded milk 
i tablespoon flour 
i % cups sugar 
i qt. thin cream 



Y% teaspoon salt 

3 squares Baker's chocolate 

2 tablespoons vanilla 



Mix flour, sugar, and salt, add egg slightly 
beaten, and milk gradually; cook over hot water 
twenty minutes, stirring constantly at first. 
Melt three squares chocolate by placing in a small 
saucepan set in a larger saucepan of boiling water, 
and pour hot custard slowly on chocolate. When 
cool, add cream and flavoring; strain and freeze. 
Serve in heart-shaped paper cases with Marsh- 
mallow Sauce on each. 

MARSHMALLOW SAUCE 

yi lb. marshmallows yi cup confectioners' sugar 

34 cup boiling water 




St. Valentine's Luncheon 



40 



Cut marshmallows in pieces and melt in double 
boiler. Dissolve sugar in boiling water, add to 
marshmallows, and stir until thoroughly blended. 
Cool before serving. 

HARVARD WAFERS 

y 2 cup butter 2 teaspoons baking powder 

1 cup sugar White 1 egg 

1 egg Chopped almonds 

2 cups flour 1 tablespoon sugar 

2 tablespoons milk % teaspoon cinnamon 

Cream the butter, add sugar gradually, and 
egg well beaten and milk; then add flour mixed 
and sifted with baking powder. Chill, toss one- 
half mixture on a floured board, and roll one- 
eighth inch thick. Shape with heart cutter. 
Brush over with white of egg, and sprinkle with 
sugar mixed with cinnamon and almonds. Place 
on a buttered sheet and bake eight minutes in a 
slow oven. 





WASHINGTON'S BIRTHDAY 
SPREADS 




Washington's Birthday Spreads 53 



MENU NO. I. 



" Full charactered with lasting memory." 



Traymore Chicken Timbales 



Salad Rolls 



Chaufroid of Salmon Fairmont Sandwiches 

Almond Cream Peanut Drops 

George Washington Hatchets Fruit Punch 




— «3?^T*/ 



54 Washington's Birthday Spreads 




TRAYMORE CHICKEN TIMBALES 

Force remnants of cold cooked chicken or 
boiled fowl through a meat chopper, then repeat; 
there should be one and one-half cups. Pound 
ii* a mortar and add gradually, while continuing 
the pounding, the yolks of three eggs and one- 
half cup heavy cream; then add one-third cup 
white wine. Fold in the whites of three eggs, 
beaten until stiff. Butter individual timbale 
molds and fill one-quarter full of white sauce, 
to which has been added one teaspoon finely 
chopped truffles or one-half tablespoon finely 
chopped green or red pepper. 

Fill molds with chicken. Set in pans of hot 
water, cover with buttered paper, and bake until 
firm. Remove from mold to hot serving dish, 
when sauce will run down sides of timbales. 
Garnish with sprigs of parsley. 

For the white sauce melt two tablespoons 
butter, add two tablespoons flour, and stir until 
well blended, then pour on gradually, while 
stirring constantly, one cup milk. Bring to the 
boiling-point and season with one-fourth teaspoon 
salt and a few grains pepper. 



•<- 



Washington's Birthday Spreads 55 



SALAD 

1 cup scalded milk 
> 4 cup shortening 
\% tablespoons sugar 
]4 teaspoon salt 



ROLLS 

1 yeast cake dissolved in 

}4 cup lukewarm water 
White 1 egg 
,v*4 cups flour 



Add shortening, using half butter and half 
lard, sugar, and salt to milk; when lukewarm, 
add dissolved yeast cake, white of egg well 
beaten, and flour. Knead, let rise, toss on a 
floured board, and shape into small biscuits. 
Place in rows on a slightly floured board, cover 
with cloth and pan, and let rise until well puffed. 
Flour handle of wooden spoon and make a deep 
crease in middle of each biscuit, take up, and 
press. Place close together in buttered pan, 
cover, let rise, and bake fifteen minutes in hot 
oven. 

CHAUFROID 

1 can salmon 



l /2 tablespoon salt 
i\4 tablespoons sugar 
]/2 tablespoon flour 

1 teaspoon mustard 
Few grains cayenne 

2 tablespoons cold water 



OF SALMON 

Yolk-^ 2 <■■ 

\ l /2 tablespoons melted 

butter 
■' 4 cup milk 
% cup vinegar 
^4 tablespoon granu- 



lated gelatine 

Remove salmon from can, rinse thoroughly with 
hot water, and separate in flakes. Mix dry in- 
gredients, add egg yolks, butter, milk, and vinegar. 





56 Washington's Birthday Spreads 





Cook over boiling water, stirring constantly 

until mixture thickens. Add gelatine soaked in 

cold water. Strain and add to salmon. Fill 

mold or molds with mixture. Chill, remove 

from molds to bed of lettuce leaves, and serve 

with 

CUCUMBER SAUCE 

Beat one-half cup heavy cream until stiff, 
add one-fourth teaspoon salt, a few grains pepper, 
and gradually two tablespoons vinegar; then add 
one cucumber pared, chopped, and drained. 

FAIRMONT SANDWICHES 

Cut white bread in one-fourth inch slices and 
spread two of the slices sparingly on both sides 
with butter worked until creamy; spread remain- 
ing two slices on but one side. Put between 
slices layers of finely chopped red or green pep- 
pers (wrung in cheese-cloth to remove all pos- 
sible moisture) moistened with Mayonnaise 
dressing. There should be two layers of green 
peppers and one of red, or just the reverse. 
Repeat until a sufficient quantity are prepared. 
Fold in cheese-cloth and press under a light 
weight. Cut in one-fourth inch slices and ar- 
range overlapping one another, in two or three 
rows, on a plate covered with a doiley. 



•o^o^^V-^ 



Washington's Birthday Spreads 57 



ALMOND CREAM 



1 pint thin cream 
$4 cup blanched and 

shredded almonds 
Yolks 3 eggs 
yi cup sugar 



l /i teaspoon salt 
\% tablespoons granu- 
lated gelatine 
} 2 cup cold water 
' j teaspoon vanilla 



1 cup heavy cream 

Scald milk with almonds. Beat yolks of eggs 
slightly and add sugar and salt. Combine 
mixtures and cook in double boiler, stirring con- 
stantly until mixture thickens. Add gelatine 
soaked in cold water. Cool slightly and add 
vanilla, and cut and fold in cream, beaten until 
stiff. Turn into a border mold and chill. 
Remove from mold to serving dish and fill 
centre with wine jelly cut in cubes or beaten with 
a fork until frothy, and garnish with candied 
cherries. 

WINE JELLY 



2 tablespoons granulated 

gi latine 
Yz cup cold water 
1-3 cups boiling water 

3 tablespoons 



1 cup sugar 

1 cup Sherry or Madeira 

v. ine 
1 j i up orange juice- 
lemon juice 




Soak gelatine in cold water, dissolve in boiling 
water; add sugar, wine, orange juice, and lemon 
juice; strain, turn into a mold or shallow pan, 
and chill. 




58 Washington's Birthday Spreads 



PEANUT DROPS 

2 tablespoons butter % teaspoon salt 



yi cup sugar 
1 egg 

1 teaspoon baking 
powder 



yi cup flour 
2 tablespoons milk 
yi cup finely chopped 
peanuts 




Cream the butter, add sugar, and egg well 
beaten. Mix and sift baking powder, salt, and 
flour; add to first mixture; then add milk and 
peanuts. Drop from a teaspoon on a slightly- 
buttered sheet one inch apart, and place one- 
half peanut on top of each. Bake twelve to 
fifteen minutes in a slow oven. This recipe will 
make twenty-four little cakes. 

GEORGE WASHINGTON HATCHETS 

Mix and sift two cups flour and one-half cup 
brown sugar. Wash three-fourths cup butter 
and work into first mixture, using tips of fingers. 
Roll to one-third inch in thickness and cut into 
hatchet shapes, which can be easily accomplished 
with a pasteboard pattern and sharp knife. 
Brush over with yolk of egg diluted with three- 
fourths teaspoon water, and garnish each with 
one-half a candied cherry. Bake in a slow oven. 




•^^^^^-^ 



Washington's Birthday Spreads 59 



1 cup sugar 
1 cup hot tea infusion 
Y cup orange juice 
Few slices orange 



FRUIT PUNCH 

Ys cup lemon juice 
1 pint ginger ale 
1 pint Lithia water 

Maraschino cherries 



Pour tea over sugar, and as soon as sugar is 
dissolved add fruit juices. Strain into punch 
bowl over a large piece of ice, and just before 
serving add ale, Lithia, slices of orange, and 
cherries. 




Tab 



Washington's Birthday Spreads 61 



MENU NO. II. 



" Superfluous compliments and all affectation of ceremony 
are to be avoided , yet where due they are not to be neglected." 
From George Washington's Note Book. 



Shapleigh Croquettes 



Layer Sandwiches 



Cherry Salad 



Sedalia Sticks 



Apricot Bombe 



Oat Wafers 




Knickerbocker Fisrs 



62 Washington's Birthday Spreads 




SHAPLEIGH 

3 tablespoons butter 
Y^ tablespoon finely- 
chopped onion 
Y A cup flour 
i cup chicken stock 
i teaspoon salt 



CROQUETTES 

X teaspoon paprika 
% teaspoon pepper 
Few gratings nutmeg 
Yolks 3 eggs 
i}4 cups chicken, cut 
in small cubes 



y cup cold boiled ham, cut in small cubes 

Cook butter with onion three minutes, stirring 
constantly. Add flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
chicken stock. Bring to the boiling-point and 
add seasonings, yolks of eggs slightly beaten, 
chicken, and ham. Spread on a plate to cool. 
Shape, dip in crumbs, egg and crumbs, fry in 
deep fat, and drain on brown paper. Remove 
to hot serving dish and garnish with parsley. 

CHERRY SALAD 

Drain canned cherries, remove stones, and fill 
cavities with filbert nut meats. Arrange in 
nests of lettuce leaves and serve with Cream 
Mayonnaise Dressing. 

LAYER SANDWICHES 

Cut brown and white bread in thin slices and 
spread with creamed butter. Cut tongue and 




c&r 



Washington's Birthday Spreads 63 



gruyfere cheese in slices. Arrange sliced tongue 
over the white bread, and over tongue brown 
bread, and over brown bread cheese; repeat, 
trim evenly, put under a weight and let stand for 
several hours, then cut crosswise in thin slices. 
Arrange on a plate covered with a doiley, over- 
lapping one another. 

SEDALIA STICKS 

Mix one-fourth cup each finely chopped pre- 
served Canton ginger and chopped pecan nut 
meats. Add two tablespoons finely cut candied 
orange peel, one tablespoon ginger syrup, one 
teaspoon vinegar, and a few grains salt. Spread 
between saltines or slices of thinly buttered 
bread. Arrange on a plate covered with a doiley. 

CANDIED ORANGE PEEL 

Remove peel from four thin-skinned oranges in 
quarters. Cover with cold water, bring to 
boiling-point, and cook slowly until soft. Drain, 
remove white portion by scraping with a spoon, 
and cut yellow portion in thin strips, using 
scissors. Boil one-half cup water and one cup 
sugar until syrup will thread when dropped from 
tip of spoon. Cook strips in syrup five minutes, 
drain, and coat with fine granulated sugar. 




64 Washington's Birthday Spreads 



APRICOT BOMBE 

i can apricots X cup lemon juice 




i>2 cups orange juice 



A few grains salt 



Sucrar 



Drain apricots and force through a puree 
strainer. To the syrup add fruit juices, salt, 
and apricot puree; then sweeten to taste. Freeze, 
using three parts finely crushed ice to one part' 
rock salt. Line a melon mold with mixture, 
fill with Praline Ice Cream. Cover ice cream 
with apricot mixture to overflow mold, adjust 
cover, pack in salt and ice, using equal parts, and 
let stand three hours. 



CREAM 

Yolks 3 eggs 
Few grains salt 
i cup heavy cream 



PRALINE ICE 

i cup sugar 

% cup pecan nut meats 

2 cups scalded milk 

Y\ tablespoon vanilla 

Put one-half the sugar in a small omelet pan, 
and stir constantly until melted to a syrup a 
bit darker than maple syrup. Add chopped nut 
meats and turn into a slightly buttered tin. 
Cool, pound, and pass through a strainer. Make 
a custard of milk, eggs, remaining sugar, and salt. 
Add nut meats and cool, then add cream and 
vanilla. Freeze, using three parts finely crushed 
ice to one part rock salt. 



'<? 




Washington's Birthday Spreads 65 



OAT WAFERS 



1 egg 

yi cup sugar 
- I tablespoon melted 
butter 



'j teaspoon salt 
} 4 cup rolled oats 
' + cup raisins, seeded and 
cut in pieces 



X teaspoon vanilla 



Beat egg until light, add sugar gradually, and 
then stir in remaining ingredients. Drop mix- 
ture by teaspoonfuls on a thoroughly greased 
inverted dripping-pan one inch apart. Spread 
into circular shape with a case knife first dipped 
in cold water. Bake in a moderate oven until 
delicately browned. 



QUALITY CAKE 



y£ cup butter 
xyi cups sugar 
5 eggs 



2 l /i cups Hour 

2}4 teaspoons baking powder 

yi cup milk 



Cream butter and add sugar gradually while 
beating constantly; then add eggs beaten until 
thick. Mix and sift flour and baking powder, 
and add alternately with milk to first mixture. 
Turn into buttered and floured layer cake tins 
and bake in a moderate oven. Put together and 
frost with 









-£J^ 



66 Washington's Birthday Spreads 



QUALITY FROSTING 



2 cups sugar 

3 tablespoons molasses 
]/ 2 cup water 
Whites 2 eggs 



% teaspoon vanilla 
yi teaspoon lemon 
i cup nut meats 
Few grains salt 



Cook sugar, molasses, and water until mixture 
will nearly hold its shape when tried in cold water. 
Pour slowly while beating constantly on to the 
whites of eggs beaten stiff. Put saucepan in 
larger saucepan of boiling water, set on range, 
and stir constantly until mixture begins to granu- 
late on sides of saucepan. Remove small sauce- 
pan and beat until mixture is of right consistency 
to spread, then add flavoring and nut meats 
(preferably filberts) cut in small pieces. This 
makes a heavy, soft frosting, which should be 
spread with back of spoon, leaving a rough surface. 

KNICKERBOCKER FIGS 

<2 lb. washed figs 2 tablespoons sugar 

Maraschino cherries i teaspoon lemon juice 

Pecan nut meats yi cup sherry wine 

Stuff figs with cherries and nut meats, allowing 
two cherries and three nut meats cut in quarters 
to each fig. Mix remaining ingredients. Add 




Washington's Birthday Spreads 67 

figs, cover, and cook until figs are tender, turning 
and basting several times during the cooking. 
Remove to board, roll in powdered sugar, and 
place in individual paper cases if they are at 
hand. Arrange on a plate covered with a lace 
paper doiley. 




ST. PATRICK'S DAY LUNCHEONS 




St. Patrick's Day Luncheons 71 
MENU NO I. 



"We shall 
Do nothing but eat and make good cheer." 

Shakspere. 



Oyster Cocktail 



St. Patrick's Soup 
Haddon Hall Halibut 
Tournados of Beef 



Crisp Crackers 



Rolls 



Batonet Potatoes n^K 
Soubrics of Spinach 



Cork Timbales 

Shamrock Salad Cheese Cakes 

Irish Iceberg Rolled Wafers 




Cafe Noir 




72 St. Patrick's Day Luncheons 



OYSTER COCKTAIL 

Allow seven Blue Point oysters to each person, 
and season with three-fourths tablespoon lemon- 
juice, one-half tablespoon tomato catsup, one- 
half teaspoon finely chopped shallot, three drops 
Tobasco sauce, and salt to taste. Chill thor- 
oughly and serve in cocktail glasses. Sprinkle 
with finely chopped celery and garnish with small 
pieces green pepper. 




ST. PATRICK'S SOUP 



3 potatoes 
i quart milk 

2 slices onion 

3 tablespoons butter 
2 tablespoons flour 



1^2 teaspoons salt 

X teaspoon celery salt 

}i teaspoon pepper 

Few grains cayenne 

3 tablespoons tomato catsup 



i teaspoon chopped parsley 

Cook potatoes in boiling salted water; when 
soft, rub through a strainer. Scald milk with 
onion, remove onion, and add milk slowly to 
potatoes. Melt half the butter, add dry in- 
gredients, stir until well mixed, then stir into 
boiling soup; cook one minute, strain, add re- 
maining butter and tomato catsup, and sprinkle 
with parsley. Serve in bouillon cups. 



c<r^ 



St. Patrick's Day Luncheons 73 



CRISP CRACKERS 
Split common crackers and spread with butter, 
using one-fourth teaspoon butter to each one- 
half cracker. Place in pan and bake in a moder- 
ate oven until delicately browned. 

HADDON HALL HALIBUT 

Wipe two slices chicken halibut, each weigh- 
ing three-fourths pound, and cut into eight 
fillets. Sprinkle with salt and lemon juice, roll, 
fasten with small wooden skewers (tooth-picks), 
cover, and let stand thirty minutes. Cook over 
boiling salted water, remove to individual fish 
plates, pour around mushroom sauce, and place 
a selected sauted mushroom cap on each. 

MUSHROOM SAUCE 

Melt three tablespoons butter, add three 
tablespoons flour, and stir until well blended; 
then pour on gradually, while stirring con- 
stantly, one cup fish stock and one-half cup 
cream. When boiling-point is reached, add one 
tablespoon Sauterne wine, three sliced mush- 
room caps, one-half teaspoon salt, and a few 
grains pepper. Let simmer until caps are soft. 

To obtain fish stock, cover bones, skin, and 
trimming of fish with cold water; bring slowly 




\J>^ 




^>>- 



74 St. Patrick's Day Luncheons 




to the boiling-point and let simmer until reduced 
to one cup. 

TOURNADOS OF BEEF 

Wipe six small fillets of beef, cut one and one- 
fourth inches thick, and saute six minutes in 
butter in a hot iron frying pan. Remove to hot 
serving dish and pour around fat in pan to which 
have been added one-fourth cup boiling water, 
one-half teaspoon beef extract, and one table- 
spoon butter, bit by bit. Garnish with parsley. 

BATONET POTATOES 

Wash and pare potatoes. With a French 
vegetable cutter shape in pieces three inches 
long and one-half inch in diameter. Fry in deep 
fat, drain on brown paper, and sprinkle with salt. 

SOUBRICS OF SPINACH 
Thoroughly wash two quarts spinach, boil, 
drain, and chop. Add two tablespoons grated 
Parmesan cheese and the yolk of one egg slightly 
beaten. Season with salt, cayenne, and a slight 
grating nutmeg and cook three minutes, stirring 
constantly; then add the white of one egg beaten 
slightly. Measure by rounding tablespoonfuls 
and saute in butter. Serve with a white sauce. 




St. Patrick's Day Luncheons 75 



CORK TIMBALES 

Line the sides of buttered timbale molds with 
green pepper cut in thin strips, which is accom- 
plished by working around and around the pepper, 
u>ing scissors, and fill with the following mixture: 
Peel and chop three large mushroom caps. Melt 
one tablespoon butter, and add one tablespoon 
flour, and one-fourth cup cream. Beat in, one at 
a time, the yolks of two eggs, then add mushrooms 
and season with salt, pepper, and paprika. Fold 
in the whites of two eggs beaten until stiff. 
Bake timbales, remove from molds to circular 
pieces of sauted bread, garnish top of each with a 
sauted mushroom cap, and pour around the fol- 
lowing sauce: Melt two tablespoons butter, add 
two tablespoons flour, and pour on gradually one- 
half cup each chicken stock and cream. Bring 
to the boiling-point and add one-half teaspoon 
beef extract and season with salt and pepper. 

SHAMROCK SALAD 

Pare cucumbers and cut in rectangular, box- 
shaped pieces two and three-fourths inches long 
by one and one-half inches high (being careful 
to keep all the angles right angles), then cut in 
thin slices, keeping sections in original shape. 
Spread evenly and smoothly with Mayonnaise 





76 St. Patrick's Day Luncheons 




dressing (stiffening one cup with one-half teaspoon 
granulated gelatin dissolved in one-half table- 
spoon hot water) and garnish in centre with small 
pieces of green pepper cut to represent a sham- 
rock; in corners with diamond-shaped pieces of 
truffle. A small wooden skewer (tooth-pick) is 
useful to accomplish this garnishing. Serve in- 
dividually in nests of lettuce leaves. 

CHEESE CAKES 

2 tablespoons butter 

3^4 tablespoons flour 

4 tablespoons grated 

American cheese 



Whites 3 eggs 
}i teaspoon salt 
Few grains cayenne 



Melt butter, add flour, and stir until well 
blended; then add cheese and cut and fold in 
whites of eggs beaten until stiff. Season with 
salt and cayenne. Drop from tip of spoon on a 
buttered sheet one inch apart and bake in a mod- 
erate oven. 

IRISH ICEBERG 
4 cups water Green coloring 

2 cups sugar Creme de menthe 

34" cup lemon juice Chopped nuts 

Make a syrup by boiling water and sugar 
twenty minutes. Cool, add lemon juice, and color 
with leaf green. Freeze, using three pints finely 
crushed ice to one pint rock salt. 




c&r 



St. Patrick's Day Luncheons 77 

Serve in champagne glasses ; pour over each por- 
tion one teaspoon ere me de menthe and sprinkle 
with chopped nuts, using almonds, walnuts, and 
pecans in equal proportions. 



ROLLED WAFERS 

l /i cup butter 7 /% cup bread flour 

yi cup powdered sugar ]4, teaspoon almond extract 

Yt teaspoon vanilla Leaf green 

yi cup milk Chopped pistachio nuts 

Cream the butter, add sugar gradually, and 
milk drop by drop; then add flour, flavoring, and 
coloring. Spread very thinly with a broad, 
long-bladed knife on a buttered inverted dripping- 
pan. Crease in three-inch squares and bake in a 
slow oven. Place pan on back of range, cut 
squares apart with a sharp knife, and roll while 
warm. If squares become too brittle to roll, 
place in oven to soften. If rolled tubular shape, 
tie in bunches with narrow ribbon. Colored 
wafers must be baked in a very slow oven and 
turned frequently, otherwise they will not be 
of the uniform color that is desired. 




^^ 



St. Patrick's Day Luncheons 79 



MENU NO. II. 



The name that dwells on every tongue 
No minstrel needs." 



Shamrock Canapes 



Spinach Soup 



Fillets of Halibut, Loomis 



Imperial Sticks 



Cole Slaw 



Kernels of Pork Savory Potatoes 



Stuffed Onions 



Malaga Salad 



Pistachio Ice Cream, Peach Sauce Condes 





8o St. Patrick's Day Luncheons 



SHAMROCK CANAPES 

Force cream cake mixture through a pastry 
bag and tube in small groups of threes, which 
when baked make shamrock forms. Split and 
fill with the following mixture: Pound six sar- 
dines, freed from skin and bones, and add one 
and one-half tablespoons butter worked until 
creamy, and two tablespoons Anchovy paste. 
Season with salt, cayenne, and lemon juice. 

Arrange for service on small individual plates 
covered with lace paper doilies and garnish with 
watercress. 




SPINACH SOUP 

4 cups chicken stock % cup butter 

2 quarts spinach ]A, cup flour 

3 cups boiling water Salt 

2 cups milk Pepper 

Paprika 

Wash, pick over, and cook spinach thirty min- 
utes in boiling water to which have been added 
one-fourth teaspoon powdered sugar and one- 
eighth teaspoon of soda; drain, chop, and rub 
through sieve; add stock, heat to boiling-point, 
bind with butter and flour cooked together, add 
milk, and season with salt, pepper, and paprika. 




St. Patrick's Day Luncheons 81 

IMPERIAL STICKS 

Cut stale bread in one- third-inch slices, remove 
crusts, butter sparingly, and cut in one-third- 
inch strips. Place in pan and bake in a moder- 
ate oven until delicately browned. 

Cut stale bread in slices, shape with circular 
cutters, making rings. Spread rings sparingly 
with butter and brown in oven. Slip three im- 
perial sticks through each ring. 



FILLETS OF HALIBUT, LOOMIS 



2 Yi, lb. slices halibut 


2 cloves 


i onion, sliced 


yi cup white wine 


8 slices carrot 


Cold water 


2 sprigs parsley 


Salt 


i sprig thyme 


Pepper 


Bit bay leaf 


Vinegar 



Wipe fish, cut into eight fillets, and arrange in 
pan. Lay vegetables over fish, pour over wine, 
and add water to cover fish; then sprinkle with 
salt and pepper and add vinegar. Cover and let 
stand two hours. Put on range, bring to boiling- 
point, and let boil until fish is soft. Remove to 
hot platter, pour over Loomis Sauce, sprinkle 
with two tablespoons grated Parmesan cheese, 
dot over with one tablespoon butter, and bake 
until delicately browned. 





82 St. Patrick's Day Luncheons 



LOOMIS 

2 tablespoons butter 

3 tablespoons flour 
y 2 cup milk 
Yolk i egg 



SAUCE 

% cup fish liquor 
2 tablespoons grated 

mild cheese 
Salt and cayenne 




Melt butter, add flour, and stir until well 
blended; then pour on gradually while stirring 
constantly milk and fish stock. Bring to the 
boiling-point, add cheese and egg yolk slightly 
beaten, and season with salt and cayenne. 

To obtain fish liquor, cover bones, skin, and 
trimmings of fish with cold water. Cover and 
let stand one-half hour. Bring to boiling-point 
and let simmer until liquor is reduced to one- 
third cup. 

COLE SLAW 

Select a small, heavy cabbage, take off outside 
leaves, and cut in quarters; with a sharp knife 
slice very thinly. Soak in cold water until 
crisp, drain, dry between towels, and mix with 
Cream Dressing. 



CREAM DRESSING 

Y 2 tablespoon salt i egg slightly beaten 



■i tablespoon mustard 
y, tablespoon sugar 
y, cup vinegar 



i% tablespoons melted 

butter 
y, .cup cream 



St. Patrick's Day Luncheons 83 



Mix ingredients in order given, adding vinegar 
very slowly. Cook over boiling water, stirring 
constantly until mixture thickens, strain, and 
cool. 

KERNELS OF PORK 

Cut lean meat from a spare rib of pork; then 
cut in three-fourth-inch slices and cook in a hiss- 
ing hot iron frying pan which has been rubbed 
over with fat pork. 

Arrange in a row lengthwise of a hot platter, 
and on sides of platter pile Savory Potatoes and 
garnish with parsley. 

SAVORY POTATOES 

To two cups hot riced potatoes add three table- 
spoons butter, one teaspoon salt, and hot cream or 
rich milk to moisten. Beat until very creamy, 
reheat, and add one tablespoon chopped water- 
cress and one and one-half teaspoons chopped 

fresh mint. 

STUFFED ONIONS 

Peel six large Bermuda onions and remove a 
part of inside. Cover with boiling water and 
cook five minutes; drain and stuff. Place in a 
baking dish on six thin slices fat salt pork, pour 
over one cup brown stock and bake in a moderate 
oven until onions are soft. Remove to hot 




84 St. Patrick's Day Luncheons 








plates on circular pieces of sauted bread. Strain 
liquor remaining in pan, remove fat, and add one 
teaspoon beef extract and one-half tablespoon 
butter. Season with salt and pepper and pour 
over onions. 

For the stuffing, cook one tablespoon butter 
with one tablespoon finely chopped onion three 
minutes. Add one-half cup soft bread crumbs, 
one-half cup finely chopped raw veal, and two 
tablespoons finely chopped salt pork. Season 
with one-half teaspoon salt and a few grains 
pepper; then add one egg slightly beaten. 

MALAGA SALAD 

Mix one-half cup shredded pineapple, one-half 
cup celery cut in small pieces, and one-half cup 
Brazil nuts (from which skins have been removed) 
cut in small pieces. 

Mix with Mayonnaise dressing, arrange in 
nests of lettuce leaves for individual service, and 
on top of each put five Malaga grapes, skinned, 
seeded, and marinated with a French dressing. 



PISTACHIO ICE CREAM, PEACH SAUCE 



4 cups lukewarm milk 
1 cup heavy cream 

i cups sugar 
Y% teaspoon salt 
\% Junket tablets 




1 tablespoon cold water 
1 tablespoon vanilla 
1 teaspoon almond extract 
Green coloring 
1 can peaches 



St. Patrick's Day Luncheons 85 



Mix first four ingredients and add junket 
tablets dissolved in cold water. Turn into a 
pudding-dish and let stand until set. Add 
flavoring and coloring. Freeze and mold. Re- 
move from mold and serve with peach sauce. 

Turn peaches into a saucepan, add one-third 
cup sugar, and cook slowly until syrup is thick. 
Cool and cut fruit in small pieces. 



CONDES 



Whites 2 eggs 

Y* cup powdered sugar 



oz. almonds, blanched 
and finely chopped 



Beat whites of eggs until stiff and add sugar 
gradually, while beating constantly; then add 
almonds. Roll paste, and cut in strips three 
and one-half inches long by one and one-half 
inches wide. Spread with mixture; avoid having 
it come close to edge. Dust with powdered sugar 
and bake fifteen minutes in moderate oven. 




EASTER DINNERS 




Easter Dinners 89 

MENU NO. I. 

'How beat our hearts big with tumultuous joy!" 
Dexter Canapes 



Mushroom Soup 

Perch Britannia Finger Sticks 

Ambassadrice Capon with Asparagus 

Anchovied Potatoes in Shells 

Crab Meat Mornay Easter Salad 

Piquante Mayonnaise Chantilly Mousse 

Salted Nuts Cream Mints Preserved Ginger 

Cafe Noir 





go 



Easter Dinners 





DEXTER CANAPES 
Cut stale bread in one-fourth-inch slices, then 
in oval shapes. Toast on one side and spread 
untoasted side with anchovy butter. Cover 
each with a slice of tomato, cut same size as 
bread; spread tomato with mayonnaise dressing, 
sprinkle with the yolks of hard-boiled eggs forced 
through a potato ricer, and then the whites finely 
chopped. Garnish with a ring of green pepper 
around outside and a piece of olive and parsley 
in centre. Arrange for individual service on 
small plates covered with a lace paper doiley. 

MUSHROOM SOUP 

yi. lb. mushrooms 3 pints consomme 

Separate stems from caps of mushrooms, chop 
stems, and break caps in pieces. Add consomme; 
bring slowly to the boiling-point and let simmer 
thirty minutes. Clear, using the whites and 
shells of two eggs. 

PERCH BRITANNIA 

Clean fish, remove heads, tails, and back-bones, 
and cut in one-inch pieces crosswise. Cut thin 
slices of bacon same size as pieces of perch. 
Arrange fish and bacon alternately on skewers, 



•s^^v^ 



Easter Dinners 



9i 



having four of each. Brush over with olive oil 
mixed with salt and pepper, roll in crumbs, fry- 
in deep fat, and drain on brown paper. Serve 
with sections of lemon. 

FINGER STICKS 

yi cup cream 1 yeast cake dissolved in 

2 tablespoons sugar % cup lukewarm water 

}i teaspoon salt iyi cups flour 

Scald cream and add sugar and salt. When 
lukewarm, add dissolved yeast cake and flour. 
Beat thoroughly, toss on floured board, and knead. 
Return to mixing bowl, cover, and let rise until 
mixture has doubled its bulk. Roll out to one- 
fourth inch in thickness and cut in finger-shaped 
pieces. Arrange on buttered sheet, cover again, 
let rise, and bake until delicately browned. 
Brush over with two tablespoons milk, and 
return to oven for one minute. 

AMBASSADRICE CAPON WITH 
ASPARAGUS 
Dress, clean, stuff, truss, and roast a capon. 
Cut a slice in such fashion as to remove wish- 
bone, not quite cutting off ; then cut around second 
joints at body, also not cutting off, and force 
wings back. Cut breast meat in slices. Cut as 
many one-third inch slices of bread as there are 




92 



Easter Dinners 




slices of breast meat and shape in cutlet form, 
spread one side with pate-de-fois-gras and saute 
in butter. 

Arrange around bird, place breast meat on 
croutons, and garnish top of each with truffle. 
With a sharp knife cut out breast bone and fill 
cavity with cooked asparagus tips or stalks, 
seasoned with butter and salt. Garnish with 
parsley and serve with a gravy made from four 
tablespoons fat remaining in pan, four table- 
spoons flour, one cup each chicken stock and 
cream, and salt and pepper. 

ANCHOVIED POTATOES IN SHELLS 
Wash and peel six medium-sized potatoes and 
bake, turning frequently. Cut a thin slice from 
each and scoop out inside, then force through a 
ricer. Season with two tablespoons butter, 
twelve anchovies cut in small pieces, one-eighth 
teaspoon nutmeg, and two-thirds cup hot milk. 
Season with salt and pepper, refill shells, dot over 
with butter, and brown in a moderate oven. 



CRAB MEAT 

4>2 tablespoons butter 
3 tablespoons flour 
2yi tablespoons cornstarch 
Y cup milk 



MORNAY 

Y cup chicken stock 

Y teaspoon salt 
Yolks of 2 eggs 
\Y cups crab meat 



Grated Young America Cheese 




Cfc^-sSa^.W^ 



Easter Dinners 



93 



Melt butter, add flour, cornstarch, and salt. 
Pour on gradually, while stirring constantly, 
milk and chicken stock. Bring to the boiling- 
point, add salt, and let simmer two minutes, then 
add yolks of eggs. Butter eight individual 
casseroles, cover bottoms with crab meat, then 
cover with sauce. Sprinkle with cheese and run 
under the sas flame to brown. 



EASTER SALAD 

Put eggs in top of double boiler, cover with 
boiling water, put over under part of double 
boiler which contains boiling water, cover, and 
let cook on range thirty-five minutes. Remove 
shells, and while hot hold between thumb and 
finger while pressing into apple shapes. Mix a 
bit of fruit red with cold water and brush over 
eggs with mixture. Insert clove to represent 
blossom end, a stem and leaves (hot-house lilac 
leaves answer the purpose) to represent stem, and 
serve on lettuce leaves with 

MAYONNAISE PIQUANTE 

To one cup mayonnaise dressing add two 
tablespoons each olives and pickles, finely 
chopped. 





94 



Easter Dinners 



MAYONNAISE DRESSING 

i teaspoon mustard Yolks 2 eggs 



1 teaspoon salt 

1 teaspoon powdered sugar 

Few grains cayenne 



2 tablespoons lemon juice 
2 tablespoons vinegar 
\]/2 cups olive oil 




Mix dry ingredients, add egg yolks, and when 
well mixed add one-half teaspoon of vinegar. Add 
oil gradually, at first drop by drop, and stir con- 
stantly. As mixture thickens, thin with vinegar 
or lemon juice. Add oil and vinegar or lemon 
juice alternately until all is used, stirring or 
beating constantly. If oil is added too rapidly, 
dressing will have a curdled appearance. A 
smooth consistency may be restored by taking 
yolk of another egg and adding curdled mixture 
slowly to it. It is desirable to have bowl con- 
taining mixture placed in a larger bowl of crushed 
ice, to which a small quantity of water has been 
added. Olive oil for making mayonnaise should 
always be thoroughly chilled. A silver fork, wire 
whisk, small wooden spoon, or Dover Egg-beater 
may be used, as preferred. 

CHANTILLY MOUSSE 



1 pint heavy cream 
% cup sugar 

2 cups meringues, 
broken in pieces 




Few grains salt 
10 drops Hundt's 
essence of violets 



<z&~ 



Easter Dinners 



95 



Beat cream until stiff, using a Dover Egg- 
beater, and add sugar, salt, essence of violet, and 
meringues. Pack in salt and ice, using equal 
parts, and let stand four hours. Remove to 
serving-dish and garnish with candied violets, 
angelica, and a bunch of fresh violets. 

MERINGUES 

Whites 4 eggs i cup fine granulated sugar 

yi teaspoon vanilla 

Beat whites of eggs until stiff and add gradually, 
while beating constantly, two-thirds cup sugar. 
Fold in one-third cup sugar and add one-half 
teaspoon vanilla. Shape with spoon on tin sheet 
covered with letter paper and bake thirty min- 
utes in slow oven. 




-^^. 



Easter Dinners 
MENU NO. II. 



97 



"Hospitality must be for service, not for show, or it pulls 
dawn the hostess." 

Emerson. 

Rector Canapes 

Pimiento Bisque Souffled Crackers 

Halibut au Lit Cucumber Ribbons 



Crown of Lamb 



Currant Mint Sauce 



Potatoes Rissole'es Glazed Carrots with Peas 

Sweetbreads a la Huntington 

Malaga Salad Entire Wheat Bread Sandwiches 

Wordsworth Pudding Mock Macaroons 

Mint Paste 

Crackers Cheese 

Cafe Noir 




9 8 



Easter Dinners 




RECTOR CANAPES 
Cut bread in one-fourth-inch slices, then in 
strips three and one-half inches long by one and 
one-half inches wide. Toast slightly on one side 
and spread untoasted side with caviare. Dec- 
orate each with two fillets of anchovies, placed 
from opposite corners diagonally on strips. Be- 
tween anchovies sprinkle finely chopped pickles 
and in each corner finely chopped olives. 

PIMIENTO BISQUE 

3 pints chicken stock i teaspoon salt 
yi. cup rice }4 cup cream 

4 canned pimientos Yolks 2 eggs 

Cook rice in double boiler with stock until 
tender. Rub through a sieve and add pimientos, 
also rubbed through a sieve. Bring to the boil- 
ing-point, add salt, and cream mixed with the 
yolks of eggs, slightly beaten. 

SOUFFLED CRACKERS 

Split common crackers and soak in ice-water, 
to cover, eight minutes. Drain, arrange in 
baking pan, and drop one-third teaspoon butter 
in centre of each. Bake in a hot oven until 
puffed and browned, the time required being 
about forty minutes. 



\CM 




Easter Dinners 



99 



HALIBUT AU LIT 

Wipe a slice chicken halibut and cut in eight 
fillets. Sprinkle with salt and lemon juice, roll, 
and fasten with small wooden skewers. Cook 
over boiling water until tender. Arrange a 
steamed fillet in the centre of each fish plate, and 
place on top of each a cooked mushroom cap. 
Serve with mushroom sauce and garnish each 
with watercress and radish cut in fancy shape. 

MUSHROOM SAUCE 

Melt three tablespoons butter, add three table- 
spoons flour, and pour on gradually, while stirring 
constantly, one cup fish stock. When boiling- 
point is reached add one-half cup cream, three 
mushroom caps, sliced, and one tablespoon 
sautcrne. Season with salt and pepper. The 
fish stock should be made from skin and bones of 
halibut. The mushroom caps on fillets should 
be cooked in sauce till soft. 

CUCUMBER RIBBONS 

Cut a thick slice from both ends of cucumbers 
and pare; then cut in one-fourth-inch slices. 
Cut slices round and round to form ribbons, using 
a small sharp knife. Plunge into cold water and 
let stand one-half hour. Drain, sprinkle with 
salt, and pour over vinegar. 





100 



Easter Dinners 



/T 



y 



h 



ROAST CROWN OF LAMB 

Select parts from two loins containing ribs, 
scrape flesh from bone between ribs, as far as lean 
meat, and trim off backbone. Shape each piece 
in a semicircle, having ribs outside, and sew 
pieces together to form a crown. This work may 
be done at any first-class market. Trim ends of 
bones evenly, care being taken that they are not 
left too long, and wrap each bone in a thin strip 
of fat salt pork or insert ends in cubes of fat salt 
pork to prevent bone from burning; then cover 
with buttered paper. Roast one and one-fourth 
hours, basting frequently. Remove to hot plat- 
ter, take off pork, and fill centre with glazed car- 
rots and peas. Garnish with parsley. Accompany 
with 

CURRANT MINT SAUCE 

Separate two-thirds tumbler of currant jelly 
in pieces, but do not beat it. Add one and one- 
half tablespoons finely chopped mint leaves and 
shavings from the rind of one-fourth orange. 

GLAZED CARROTS WITH PEAS 

Wash and scrape carrots; then cut in strips; 
there should be four cups. Cook in boiling salted 
water to cover fifteen minutes, drain, and return 
to saucepan with one-half cup butter and one- 




Easter Dinners 



101 



half tablespoon sugar. Cover and cook very 
slowly until tender. Add one can French peas, 
drained, cooked in boiling water ten minutes, 
then seasoned with butter, salt, and pepper. 

POTATOES RISSOLEES 

Wash, pare, and trim new potatoes in egg 
shapes. Let stand in cold water fifteen minutes, 
dry thoroughly, and fry in deep fat until deli- 
cately browned. Drain and bake from twenty 
to twenty-five minutes or until potatoes are soft. 
Serve with 

CREAM SAUCE 

Melt two tablespoons butter, add two table- 
spoons flour and stir until well blended ; then pour 
on gradually while beating constantly one cup 
cream. Bring to the boiling-point and season 
with salt and pepper. 

SWEETBREADS A LA HUNTINGTON 

Parboil a large sweetbread and cut in eight 
pieces. Cook in hot frying-pan with a small 
quantity of butter, adding enough beef extract 
to give sweetbread a glazed appearance. Cut 
bread in slices, shape with a circular cutter three 
and one-half inches in diameter, and toast. 
Spread each piece with two tablespoons grated 




102 



Easter Dinners 




Parmesan cheese seasoned with salt and paprika. 
Put in a buttered shallow pan and pour over 
cream, allowing three tablespoons to each piece 
of bread. Arrange one piece of sweetbread on 
each piece of toast. Cover each sweetbread with 
three sauted mushroom caps and bake in a moder- 
ate oven five minutes, covering pan with a piece 

of glass. 

MALAGA SALAD 

Seed and peel white grapes and stuff with 
canned pimientos. Separate tangerines into 
sections and free from skin and seed. Mash 
a small cream cheese, moisten with French dress- 
ing, add one-fourth cup chopped pecan nut meats, 
and make into balls size of grapes. Arrange 
all on nests of lettuce leaves for individual service 
and serve with French dressing. 

ENTIRE WHEAT BREAD 

2 cups scalded milk i teaspoon salt 

yi, cup sugar i yeast cake dissolved in 

l /i cup molasses yi cup lukewarm water 

4^/3 cups coarse entire wheat flour 

Add sweetening and salt to milk, cool, and when 
lukewarm add dissolved yeast cake and flour, 
beat well, cover, and let rise to double its bulk; 
Again beat, and turn into greased bread pans, 
having pans one-half full; let rise and bake. 



*&&*- 



Easter Dinners 



103 



ENTIRE WHEAT BREAD SANDWICHES 

Spread thin slices of entire wheat bread with 
creamed butter, put together in pairs, remove 
crusts, cut in any desired shapes, and pile on a 
plate covered with a doiley. 

WADSWORTH PUDDING 

2 cups thin cream Whites 4 eggs 

i}4 tablespoons granu- 3 tablespoons sherry 

lated gelatine i}4 tablespoons sauterne 

2 tablespoons cold water $4 cup sugar 

Scald cream, add gelatine soaked in cold water, 
then add whites of eggs beaten until stiff; add 
sugar. Remove from range, set in pan of ice- 
water, and stir occasionally until mixture thickens, 
then add flavoring and turn into mold. Chill 
thoroughly, remove from mold, and surround 
with cubes of orange jelly. 

ORANGE JELLY 

l /2. box gelatine or \]4. cups boiling water 

2 tablespoons granu- 1 cup sugar 

lated gelatine 1^ cups orange jui< e 

yi cup cold water 3 tablespoons lemon juice 

Soak gelatine in cold water, dissolve in boiling 
water, strain, and add to sugar and fruit juices. 
Turn into a shallow pan, chill thoroughly, and cut 
into cubes. 




-*»J^>- 



104 



Easter Dinners 



MOCK MACAROONS 



White i egg 

i cup brown sugar 



i cup pecan nut meats 
yi teaspoon salt 




Beat white of egg until light, using a Dover 
egg-beater, and add gradually, while beating 
constantly, sugar. Cut and fold in the nuts 
finely chopped and sprinkled with salt. Drop 
from tip of spoon, one inch apart, on a buttered 
sheet, and bake eight minutes in a moderate 
oven. This recipe makes twenty-four little 
cakes. 

MINT PASTE 

Soak three tablespoons granulated gelatine in 
one-half cup cold water thirty minutes. To two 
cups sugar add one-half cup cold water, and bring 
to the boiling-point ; then add the gelatine and let 
boil twenty minutes. Remove from fire and add 
two tablespoons lemon juice, four tablespoons 
creme de menthe, arid a few grains salt. Pour 
into a pan and let stand until stiff; then remove 
from pan, cut in cubes, and roll in confectioners' 
sugar. 



0ir 




FOURTH OF JULY SPREADS 



, f ; - .' 




Fourth of July Spreads 107 



MENU No. I 



" The man's the best cosmopolite 
Who loves his native country best." 



Tennyson. 



Iced Tomato Bouillon 



Salmon Balls 



Sweetbread Salad 



Lenox Sandwiches Salad Rolls 

Strawberry Biscuit Macaroon 
Cocoanut Rings Lady Baltimore Cake 

Fourth of July Punch 





io8 Fourth of July Spreads 



ICED TOMATO BOUILLON 

2,% lbs. lean beef from 2 tablespoons butter 



round 
2 lbs. marrow-bone 
2 quarts cold water 
1 can tomatoes 
1 teaspoon peppercorns 
1 tablespoon salt 



Carrot "I . / , 

V K cup each 
1 urnip j 

> cut in small pieces 
Celery -* 

1 sprig parsley 

yi bay leaf 





1 tablespoon lean raw ham, finely chopped 

Wipe meat and cut in inch cubes. Put one- 
half in kettle with marrow-bone, water, and 
tomatoes. Brown remaining half in hot frying- 
pan with some marrow from bone, then turn 
into kettle. Heat slowly to boiling-point, and 
cook at temperature just below boiling-point 
five hours. 

Cook ham and vegetables with butter five 
minutes, then add to soup, with peppercorns, 
salt, parsley, and bay leaf. Cook one and one- 
half hours, strain, cool quickly, remove fat, and 
clear. Chill in ice-box and serve in bouillon cups. 

SALMON BALLS 

i. tablespoon chopped onion yi teaspoon paprika 

2 tablespoons chopped pepper 

3 tablespoons butter 
% cup flour 



yi cup milk 

yi cup thin cream 

i$4 cups flaked salmon 



yi teaspoon salt 



fc&Ss^V^ 



Fourth of July Spreads 109 



Cook onion and pepper in butter five minutes, 
stirring constantly. Add flour, salt, paprika, 
and stir until well blended; then pour on gradu- 
ally, while stirring constantly, milk and cream. 
Bring to the boiling-point and add salmon. 
Spread on a plate to cool. Shape in the form of 
balls, dip in crumbs, egg and crumbs, fry in 
deep fat, and drain on brown paper. Serve 
piled in fours around a mound of creamed peas. 
Put a small American flag in balls that are on 
top of groups. 

SWEETBREAD SALAD 
Parboil a pair of sweetbreads twenty minutes; 
drain, cool, and cut in one-half-inch cubes. 
Mix with an equal quantity of cucumber cut in 
one-half-inch dice. Season with salt, pepper, 
and paprika, and moisten with dressing. Arrange 
in nests of lettuce leaves. 

For the dressing, beat one-half cup heavy cream 
until stiff, using Dover egg-beater. Add three 
tablespoons vinegar very slowly, continuing the 
beating, then season highly with salt, pepper, 
and paprika. 

LENOX SANDWICHES 

Blanch and shred two ounces almonds. Cook 
in enough butter to prevent burning until deli- 




no Fourth of July Spreads 




cately browned. Mix two tablespoons chopped 
pickles, one tablespoon Worcestershire Sauce, 
one tablespoon chutney, one-fourth teaspoon 
salt, and a few grains cayenne. Pour over 
almonds and cook two minutes, stirring constantly. 
Mash a cream cheese and season with salt and 
paprika. Spread unsweetened wafer crackers 
with cheese mixture, sprinkle with nuts, and put 
together in pairs. Pile on a plate covered with a 
doiley. White bread may be used in place of 
wafers. 

STRAWBERRY BISCUIT MACAROON 

Fill a brick mold to one-half its depth with 
strawberry juice, diluted with one-third the 
quantity of water; then sweeten to taste. Fill 
mold to overflow with Macaroon Cream, adjust 
cover, pack in salt and ice, using equal parts, and 
let stand three hours. 

MACAROON CREAM 

}4 tablespoon granulated % tablespoon vanilla 

gelatine 73 cup rolled macaroons 

3 tablespoons cold water Few grains salt 
Y cup scalded cream 1 pint thin cream 

Yi, cup powdered sugar 

Soak gelatine in water and dissolve in cream. 
Add remaining ingredients, except cream, and 




cZZr 



Fourth of July Spreads in 



when mixture begins to thicken, fold in the whip 
from cream. 

COCOANUT RINGS 

}/* cup butter 2 teaspoons baking powder 

i cup sugar White i egg 

i egg i tablespoon sugar 

iU cups flour Shredded cocoanut 

Cream the butter, add sugar gradually, and 
egg well beaten; then add flour mixed and sifted 
with baking powder. Chill, toss one-half mixture 
on a floured board, and roll one-eighth inch 
thick. Shape with a doughnut cutter. Brush 
over with white of egg and sprinkle with sugar 
and cocoanut. Place on a buttered sheet and 
bake eight minutes in a slow oven. 

LADY BALTIMORE CAKE 

i cup butter 3>£ cups flour 

2 cups sugar 2 teaspoons baking powder 

1 cup milk 1 teaspoon vanilla 

Whites 6 eggs 

Cream butter and add gradually, while beat- 
ing constantly, sugar. Mix and sift flour and 
baking powder, and add alternately with milk to 
first mixture; then add flavoring and cut and 
fold in whites of eggs, beaten until stiff and dry. 
Bake in three buttered and floured tins, seven 




$CSk\ 




^§^ 



ii2 Fourth of July Spreads 



inches square. Put . layers together with Fruit 
and Nut Filling, and cover with Fruit and Nut 
Filling and Ice Cream Frosting. 



FRUIT 


AND 


NUT FILLING 


3 cups sugar 




] 


l cup chopped raisins 


i cup water 






e cup chopped pecan nut 


Whites 3 eggs 






meats 


5 


figs, 


cut 


in thin strips 




Cook sugar and water in a smooth granite- 
ware saucepan until syrup will spin a thread when 
dropped from tip of spoon. Pour gradually, 
while beating constantly, on to the whites of 
eggs beaten until stiff, and continue the beating 
until of right consistency to spread; then add re- 
maining ingredients. One-half this quantity 
may be made and used between layers only. 

ICE CREAM FROSTING 

2 cups sugar Whites 2 eggs 

Yz cup water yi teaspoon vanilla 

Cook sugar and water in a smooth graniteware 
saucepan until syrup will spin a thread when 
dropped from tip of spoon. Pour gradually 
while beating constantly on to the whites of eggs 
beaten until stiff (but not dry), and continue the 
beating until of right consistency to spread; then 
add flavoring. 




Fourth of July Spreads 113 

FOURTH OF JULY PUNCH 

1 cup sugar Juice 2 oranges 



}/i cup water 

1 can sliced pineapple, 

cut in pieces 
Juice 2 lemons 



]/ 2 cup raspberry syrup 
X cup brandy 
1 pint bottle Moselle wine 
1 pint bottle Apollinaris 



Boil sugar and water five minutes and add re- 
maining ingredients. Pour over a cake of ice. 




Fourth of July Spreads 115 



MENU No. II 



'Ah. 1 what noise is thai? 

Your pardon, madam; only a harmless entertain- 
ment after my own country fashion." 



Lucullus Lobster 



Jellied Veal, Horseradish Sauce 



Finger Rolls 



Sembrich Sandwiches 



Orange Ice Cream with Crushed Strawberries 



Nut Wafers 



Lemon Queens 




Claret Punch 



n6 Fourth of July Spreads 




LUCULLUS LOBSTER 

Split a two-pound live lobster, remove claws, 
and crack. Cook one-half tablespoon finely 
chopped shallot and one and one-half tablespoons 
finely chopped carrot in one tablespoon butter 
five minutes. Add one sprig thyme, bit of bay 
leaf, one-half teaspoon salt, three-fourths cup 
brown stock, and one-half cup canned tomatoes. 
Add lobster, cover, and cook twenty minutes. 
Remove meat from lobster and cut in small 
pieces. Strain liquor in pan; there should be one 
cup. Thicken liquor with two tablespoons butter 
and three tablespoons flour, cooked together. 
Add lobster meat to sauce with one and one-half 
tablespoons sherry wine. Fill buttered ramequin 
dishes with mixture, cover with buttered crumbs, 
and bake until crumbs are browned. 

JELLIED VEAL 

Soak one tablespoon granulated gelatine in 
one-fourth cup cold water, and dissolve in one 
cup boiling water; then add one-fourth cup each 
sugar and vinegar, two tablespoons lemon juice, 
and one teaspoon salt. Strain, cool, and when 
beginning to stiffen add one and one-half cups 
cold cooked veal cut in small cubes and one and 
one-half canned pimientos cut in small pieces. 




Fourth of July Spreads 117 

Turn into a mold and chill. Remove from 
mold, cut in thin slices, and serve with 



HORSERADISH SAUCE 

Mix one tablespoon tarragon vinegar, two table- 
spoons grated horseradish root, one teaspoon 
English mustard, one-half teaspoon salt, and a few 
grains cayenne; then add one-half cup heavy 
cream, beaten until stiff, and three tablespoons 
mayonnaise dressing. Evaporated horseradish 
may be used. 

FINGER ROLLS 

yi cup heavy cream i yeast cake 

1 tablespoon sugar % cup lukewarm water 

1 1 tablespoon stilt i}4 cups flour 

Scald cream and add sugar and salt. When 
mixture is lukewarm, add yeast cake dissolved 
in lukewarm water and flour. Toss on a slightly 
floured board and knead. Cover and let rise, 
cut down, toss on a floured board, and pat and roll 
to one-fourth inch in thickness. Shape with a 
lady-finger cutter, first dipped in flour, place in a 
buttered pan, again let rise, and bake in a moderate 
oven. Brush over with melted butter and return 
to oven to glaze. 




n8 Fourth of July Spreads 





SEMBRICH SANDWICHES 

Cut white bread in one-fourth-inch slices and 
spread four slices on both sides sparingly with 
butter, which has been worked until creamy; 
remaining two slices on but one side. Put 
between slices finely chopped cold boiled ham 
moistened with cream and seasoned with mustard 
and cayenne, and chopped nut meats moistened 
with mayonnaise dressing; there should be three 
layers of each, alternating mixtures. Repeat 
until a sufficient quantity is prepared. Fold 
in cheese-cloth, press under a weight, and keep 
in a cool place until serving time. Cut in one- 
fourth-inch slices for serving. 

ORANGE ICE CREAM WITH CRUSHED 
STRAWBERRIES 



i cup heavy cream 
i cup thin cream 




2 cups orange juice 
Sugar 



Add cream slowly to orange juice, sweeten to 
taste, freeze, and mold. Remove from mold 
to chilled serving dish and surround with fresh 
strawberries, mashed and sweetened. Garnish 
with selected berries. 



-■>5^^5^_^ 



Fourth of July Spreads 119 



NUT WAFERS 



yi cup butter 
1 egg 

'. ( cup pecan nut meats 

) > cup sugar 

yi tablespoon cinnamon 



y'i, tablespoon cloves 
]4, tablespoon nutmeg 
Grated rind yi lemon 
2 tablespoons brandy 
2 cups flour 



Cream the butter, and add egg well beaten 
and nuts finely chopped; then add sugar gradu- 
ally while beating constantly. Add brandy, 
lemon rind, and flour mixed and sifted with spices. 
Toss on a floured board, roll to one-fourth inch 
in thickness, shape with a small cutter first 
dipped in flour, and bake -on a buttered sheet in 
a slow oven until delicately browned. 



LEMON 
yi lb. butter 
yi lb. sugar 
Grated rind i lemon 
Ya, tablespoon lemon juice 



QUEENS 

Yolks 4 eggs 

5 ozs. flour 

yi teaspoon salt 

yi teaspoon soda (scant) 



Whites 4 eggs 

Cream the butter, add sugar gradually, and 
continue beating. Then add grated rind, lemon 
juice, and yolks of eggs beaten until thick and 
lemon colored. Mix and sift soda, salt, and flour, 
add to first mixture, and beat thoroughly. Add 
whites of eggs beaten stiff. Bake from twenty 
to twenty-five minutes in small tins. 





i2o Fourth of July Spreads 



CLARET PUNCH 

i quart cold water Few shavings lemon rind 

]4 cup raisins 1^3 cups orange juice 

2 cups sugar 3/3 cup lemon juice 

1 pint claret wine 

Put raisins in cold water, bring slowly to 
boiling-point, and boil twenty minutes; strain, 
add sugar and lemon rind, and boil five minutes. 
Add fruit juice, cool, strain, pour in claret, and 
dilute with ice-water. 




"^^^^c^-^. 



Fourth of July Spreads 121 



MENU No. Ill 



"I feel the old convivial glow (unaided) 
o'er me stealing, — 
The warm, champagny, old particular 
brandy punchy feeling." 

O. W. Holmes 



Molded Sweetbreads Truffle Sauce 



Tyrolienne Halibut 



Sweedish Rings Graham Sandwiches 



Strawberry Ice Cream Neuremburghs 




Fruit Punch 



T22 Fourth of July Spreads 




MOLDED SWEETBREADS 
Parboil a pair of sweetbreads and cut in small 
cubes. Fold into a chicken forcemeat and turn 
into a mold, first garnished with slices of truffles 
cut in fancy shapes. Set in pan of hot water, 
cover with buttered paper, and bake until firm. 
Remove from mold and pour around Truffle 
Sauce. 

CHICKEN FORCEMEAT 

Finely chop the breast of an uncooked chicken, 
pound in a mortar, then rub through a sieve. Add 
gradually the whites of two eggs and work 
until smooth. Season highly with salt and pap- 
rika, and add heavy cream until of right consist- 
ency, which can only be determined by cooking 
a small ball in boiling salted water. When 
mixture will not keep in shape, more white of 
egg is needed. If too stiff, add more cream. 

TRUFFLE SAUCE 

Melt three tablespoons butter, add four table- 
spoons flour, and pour on gradually, while stirring 
constantly, three-fourths cup each cream and 
chicken stock. Bring to the boiling point, season 
with salt and paprika, and add two tablespoons 
chopped truffles. 




<^T 



Fourth of July Spreads 123 



TYROLIENNE HALIBUT 

Wipe two and one-half pounds halibut, tie 
in cheese-cloth, and cook in Court Bouillon until 
fish leaves bones. Chill, separate into flakes, 
season with salt, and mold in a salad bowl. 
Cover with Tyrolienne Sauce and garnish with 
thin slices of lemon, capers, and gherkins cut to 
represent fans. 



COURT BOUILLON 

'; cup each carrot, onion, 6 peppercorns 

and celery, cut in small 

pieces 
2 sprigs parsley 
2 tablespoons butter 



2 cloves 

yi bay leaf 

i tablespoon salt 

2 tablespoons vinegar 



2 quarts water 

Cook carrot, onion, celery, and parsley with 
butter three minutes; add remaining ingredients 
and bring to the boiling-point. 

SAUCE TYROLIENNE 

To three-fourths cup mayonnaise add one-half 
tablespoon each finely chopped capers and parsley, 
one finely chopped gherkin, and one-half can 
tomatoes, stewed, strained, and cooked until 
reduced to two tablespoons. 





-^j^- 



i24 Fourth of July Spreads 







SWEEDISH RINGS 

Work into one cup bread dough one-half cup 
butter and one-fourth cup lard. When thor- 
oughly blended, toss on a floured board and knead, 
using enough flour to prevent dough from stick- 
ing. Cut off small pieces and roll, using both 
hands, until four and one-half inches long and 
one- third inch in diameter; then shape into rings. 
Sprinkle with chopped almonds seasoned with salt, 
arrange on a buttered sheet, and bake in a hot 
oven. 

GRAHAM SANDWICHES 

Cut Graham bread in one-fourth-inch slices 
and spread with cream cheese mashed and moist- 
ened with French dressing. Sprinkle one-half 
the pieces with chopped walnut meats and cover 
with remaining pieces. Remove crusts and cut 
slices in halves diagonally, making triangles. 
Arrange on a plate covered with a doiley. 

STRAWBERRY ICE CREAM 

3 pints thin cream 2 cups sugar 

2 boxes berries Few grains salt 

Wash and hull berries, sprinkle with sugar, 
cover, and let stand two hours. Mash and 
squeeze through cheese-cloth, then add cream and 
salt. Freeze, using three parts finely crushed ice 




Fourth of July Spreads 125 



to one part rock salt, and mold. Remove from 
mold to chilled serving dish and garnish with one 
cup selected strawberries. 

NEUREMBURGHS 

x /i teaspoon cloves 



2 eggs 

l /i cup powdered sugar 

<.t cup Hour 

'/i teaspoon salt 

l /i teaspoon cinnamon 



1 tablespoon orange peel, 

finely cut 
G rated rind yi lemon 
^-4 cup Jordan almonds 



Beat the whites of the eggs until stiff, and add 
sugar gradually, continuing the beating. Then 
add yolks of eggs well beaten, flour mixed and 
sifted with salt and spices, orange peel, and lemon 
rind. Blanch almonds, cut in small pieces cross- 
wise, and bake in a slow oven until well browned. 
Fold into the mixture, and drop by spoonfuls on 
a sheet dredged with cornstarch and powdered 
sn.cr-ir in equal proportions. Bake in a moderate 
oven. 

FRUIT PUNCH 

1 quart cold water 

2 cups sugar 
2 cups chopped pineapple 



1 cup orange-juice 
yi cup lemon juice 
yi cup raspberry syrup 



Boil water, sugar, and pineapple twenty min- 
utes; add fruit juice, cool, strain, and dilute with 
ice-water. 








HALLOWE'EN SPREADS 




Hallowe'en Spreads 129 



MENU NO. I. 



" This night I hold an old accustom 'd feast .' 



Ganser Salad 



Brown Bread Sandwiches 



Raised Loaf Cake Priscilla Popped Corn 



Hot Coffee 




*3° 



Hallowe'en Spreads 




GANSER SALAD 

Soak salt herring in lukewarm water to cover, 
drain, and cook in boiling water fifteen minutes. 
Cool and separate into flakes. Add an equal 
quantity of small cold boiled potato cubes and 
one-fourth the quantity of chopped hard-boiled 
eggs. Marinate with a French dressing, cover, and 
let stand in a cold place until serving time. Beat 
one-fourth cup heavy cream until stiff and add 
two tablespoons canned pimiento puree. Mix 
with an equal quantity of mayonnaise dressing. 
Moisten mixture with dressing. Mound on a 
salad plate surrounded by a border of crisp 
lettuce leaves. 

Pimiento puree is obtained by forcing canned 
pimientos through a puree strainer. 

BROWN BREAD SANDWICHES 

Cut brown bread in thin slices, spread with 
creamed butter, and sprinkle with chopped pea- 
nuts, seasoned with salt. Put together in pairs 
and arrange in a circle overlapping one another on 
a plate covered with a doiley. 



r <? 




Hallowe'en Spreads 



131 



BROWN BREAD 

1 cup rye meal ^i tablespoon soda 

1 cup granulated cornmeal 1 teaspoon salt 

1 cup Graham Hour yi, cup molasses 

2 cups sour milk, or i$4 cups sweet milk or water 

Mix and sift dry ingredients, add molasses and 
milk, stir until well mixed, turn into well -buttered 
one-pound baking powder boxes, and steam two 
hours. The covers should be buttered before 
being placed on boxes, and then tied down with 
string, otherwise the bread in rising might force 
off covers. Molds should never be filled more 
than two-thirds full. 



RAISED FRUIT LOAF 



1 cup butter 

2 cups brown sugar 
2 eggs 

2 cups bread sponge 
2 teaspoons cinnamon 



1 teaspoon clove 

2 teaspoons soda 

1 teaspoon salt 

2 cups raisins 
1 cup flour 



Cream butter and add gradually, while beating 
constantly, sugar; then add eggs well beaten, 
bread sponge, spices, soda and salt mixed and 
sifted, and raisins seeded, cut in quarters, and 
dredged with flour. Turn into two buttered and 
floured oblong pans. Let rise two and one-half 




132 



Hallowe'en Spreads 



hours and bake in a moderate oven sixty min- 
utes. Cover with Portsmouth Frosting. 

For the bread sponge mix one tablespoon each 
butter, sugar, and salt; add one yeast cake dis- 
solved in one cup lukewarm water, and two and 
one-half cups flour. Let rise until mixture is 
light. 

PORTSMOUTH FROSTING 



2 tablespoons cream 
Confectioners' sugar 



2 teaspoons melted butter 
^2 teaspoon vanilla 





Add confectioners' sugar to cream until mix- 
ture is of right consistency to spread; then add 
butter and vanilla and beat two minutes. 

PRISCILLA POPPED CORN 

2 quarts popped corn 2 cups brown sugar 

2 tablespoons butter yi. cup water 

yi teaspoon salt 

Put butter in saucepan, and when melted add 
sugar, salt, and water. Bring to boiling-point 
and let boil sixteen minutes. Pour over corn, and 
stir until every kernel is well coated with mix- 
ture. 

COFFEE 
1 cup coffee 1 cup cold water 

1 egg 6 cups boiling water 



frr- ~ ^jsLrf/&*x 




< 




Hallowe'en Spreads 



133 



Scald coffee-pot. Wash egg, break, and beat 
slightly. Dilute with one-half the cold water, 
add crushed shell, and mix with coffee. Turn 
into coffee-pot, pour on boiling water, and stir 
thoroughly. Place on front of range, and boil 
three minutes. If not boiled, coffee is cloudy; 
if boiled too long, too much tannic acid is devel- 
oped. The spout of pot should be covered or 
stuffed with soft paper to prevent escape of fra- 
grant aroma. Stir and pour some in a cup to be 
sure that spout is free from grounds. Return 
to coffee-pot and repeat. Add remaining cold 
water, which perfects clearing. Cold water, 
being heavier than hot water, sinks to the bot- 
tom, carrying grounds with it. Place on back 
of range for ten minutes, where coffee will not 
boil. Serve at once with cut susrar and cream. 




Hallowe'en Spreads 



135 



MENU NO. II. 



" When the apples arc all gathered 
And tlie chestnut trees are bare, 
When there s frost upon the garden 
And a chillness in the air, 

While a breath of early winter 
Finds the meadows brown and sere, 
Comes the welcome time for keeping 
Glad the Halloweven cheer." 



Rob's Rarebit 



Zephyrettes 




Sultana Fudge 
German Punch 



^r>- 



136 



Hallowe'en Spreads 



ROB'S RAREBIT 



2 tablespoons butter 
2 tablespoons flour 
Y^ cup thin cream 
Y\ cup stewed and strained 
tomatoes 



% teaspoon soda 

2 cups finely cut cheese 

2 eggs, slightly beaten 

Salt 

Mustard 




Cayenne 

Put butter in chafing-dish; when melted, add 
flour. Pour on, gradually, cream, and as soon as 
mixture thickens add tomatoes mixed with soda; 
then add cheese, eggs, and seasonings to taste. 
Serve, as soon as cheese has melted, on toasted 
bread or unsweetened wafer crackers. 

SULTANA FUDGE 

2 cups sugar 2 squares chocolate 

}4 cup milk 1 teaspoon vanilla 

% cup molasses X CU P English walnut 

Y$ cup butter meat, cut in pieces 

yi cup Sultana raisins 

Put butter into a saucepan; when melted, add 
sugar, milk, and molasses. Heat to boiling- 
point and boil seven minutes. Add chocolate 
and stir until chocolate is melted; then boil 
seven minutes longer. Remove from fire, beat 
until creamy, add nuts, raisins, and vanilla, and 
pour- at once into a buttered tin. Cool slightly 
and mark in squares. 



;*;*•■ 




Hallowe'en Spreads 



137 



GERMAN PUNCH 

1 cup grape juice Juice of 1 lemon 

1 cup sweet cider 2 pint bottles mineral water 

J4 cup grapefruit juice Sugar 

Mix first five ingredients and add sugar to 
taste. Pour into punch bowl over a large cake of 
ice. Many think a few gratings of nutmeg an 
improvement to this punch. Serve in punch 
glasses. 



1 *•'•'*<* 









Hallowe'en Spreads 



139 



MENU NO. III. 



" Sirs, you are very welcome to our house 
It must appear in other ways than words. 
Therefore, I seen:! this breathing courtesy." 



Hamlin Ham Timbales Ribbon Sandwiches 






Nut Ginger Cookies 



Peneuche 




Cider 




izj-O 



Hallowe'en Spreads 



HAMLIN HAM TIMBALES 



_K tablespoon granulated 

gelatine 
i% tablespoons cold water 
yi cup chicken stock 
% cup chopped cooked ham 



^2 cup chopped 
cooked chicken 
yi pint heavy cream 
Y% teaspoon paprika 
Few grains cayenne 




Soak gelatine in water and dissolve in stock. 
Add chopped meat and stir until mixture begins 
to thicken; then add cream, beaten until stiff, 
and seasonings. Mold, chill, and serve on lettuce 
leaves. Garnish with mayonnaise dressing. 

RIBBON SANDWICHES 

Cut white and Graham bread in one-fourth 
inch slices, having four slices of white and three 
of Graham. Spread two slices of white bread 
and Graham bread on both sides with creamed 
butter; spread remaining two pieces of white 
bread on but one side. Beginning with a white 
slice (buttered on but one side) pile in seven 
layers, alternating bread, and have second slice 
of white bread (unbuttered on one side) on .top. 
Wrap in cheese-cloth and press under a light 
weight. Cut in one-fourth inch slices (for 
serving); then cut in halves crosswise. 




^^-^^^-^^ 



Hallowe'en Spreads 



141 



NUT GINGER COOKIES 

1 cup molasses y* cup shortening, melted 

i ( 4 teaspoons soda 2 teaspoons ginger 

1 cup sour milk 1 teaspoon salt 

Flour Nut meats 

Add soda to molasses and beat thoroughly; 
add milk, shortening, ginger, salt, and flour. 
Enough llour must be used to make mixture of 
right consistency to drop easily from spoon. 
Let stand several hours in a cold place to thor- 
oughly chill. Toss one-half mixture at a time on 
slightly floured board and roll lightly to one- 
fourth inch in thickness. Shape with a round 
cutter two inches in diameter, first dipped in 
flour, and place a half nut meat (preferably 
English walnuts) in centre of each. Bake on a 
buttered sheet. 

PENEUCHE 

1 tablespoon butter ^ cup milk 

2 cups brown sugar -' 4 cup chopped peanuts 

■ 4 teaspoon salt 

Put butter in saucepan, and when melted add 
sugar and milk. Bring to the boiling-point and 
let boil twelve minutes. Remove from range, 
add nuts sprinkled with salt, and beat until 
creamy. Turn into a buttered tin. Cool slightly 
and mark in squares. 





THANKSGIVING DINNERS 










Thanksgiving Dinners 



i45 



MENU NO. I. 



" Thrice happy time, 
Best portion of the various year, in which 
Nature rejoicelh, smiling on her works 
Lovely, to full perfection wrought" 

Oysters with Sherry- 
Thanksgiving Soup Popped Corn 
Roast Stuffed Turkey Brown Gravy 
Sweet Potatoes a la Bement Boiled Onions 
Turnip Croquettes Cranberry Conserve 
Chicken Pie 
Chiffonade Dressed Lettuce 
Puritan Pudding Foamy Brandy Sauce 

Mince Pie Pumpkin Pie 

Nuts and Raisins Assorted Fruit 

Cafe Noir 





146 Thanksgiving Dinners 

OYSTERS WITH SHERRY 

Allow six small oysters for each person and 
pour over two tablespoons sherry wine, mixed 
with a few grains each of salt and cayenne. 
Let stand in ice-box for fifteen minutes. Serve 
in cocktail glasses. 



THANKSGIVING SOUP 




1 can corn 

1 quart milk 

2 slices onion 

3 tablespoons flour 
yi cup water 



Yz can tomatoes 
yi teaspoon soda 
Yi cup butter 
2 teaspoons salt 
Y% teaspoon pepper 



Scald milk with corn and onion. Mix flour 
with water to form a smooth paste and add scalded 
milk. Cook twenty minutes, stirring constantly 
until mixture thickens; rub through a sieve. 
Cook tomatoes ten minutes, add soda, and rub 
through a sieve. Combine mixtures, add butter 
bit by bit, and seasonings. Accompany with 
popped corn. 

ROAST TURKEY 

Dress, clean, stuff, and truss a ten-pound cock 
turkey. Place on its side on rack in a dripping- 
pan, rub entire surface with salt, and spread 
breast, legs, and wings with one-third cup butter, 



Thanksgiving Dinners 147 



rubbed until creamy and mixed with one-fourth 
cup flour. Dredge bottom of pan with flour. 
Place in a hot oven, and when flour on turkey 
begins to brown, reduce heat, baste with fat in 
pan, and add two cups boiling water. Continue 
basting every fifteen minutes until turkey is 
cooked, which will require about three hours. 
For basting, use one-half cup butter melted in one- 
half cup boiling water, and after this is used baste 
with fat in pan. During cooking turn turkey 
frequently, that it may brown evenly. If turkey 
is browning too fast, cover with buttered paper 
to prevent burning. Remove string and skewers, 
place bird on hot platter, and garnish with sliced 
canned pineapple (drained, dried on a towel, and 
sautc'd in butter), small molds of cranberry 
conserve placed on pineapple, and celery tips. 

STUFFING 



2 cups cracker crumbs 
^2 cup melted butter 
Sage 
1 egg 



Salt 

Pepper 

2 3 cup scalded milk 

-3 cup hot water 



Melt butter in milk and water, and pour over 
crackers, to which seasonings have been added; 
then add egg slightly beaten. 




^1 



W+S 




148 



Thanksgiving Dinners 



BROWN GRAVY 

Pour off liquid in pan in which turkey has been 
roasted. From liquid skim off six tablespoons fat; 
return fat to pan and brown with six tablespoons 
flour; pour on gradually three cups stock in which 
giblets, neck, and tips of wings have been cooked, 
or use liquor left in pan. Cook five minutes, 
season with salt and pepper, strain. 



el ^j^s.;/' \ 



^rvC 



SWEET POTATOES A LA BEMENT 

Pare sweet potatoes and cut in one-third-inch 
slices lengthwise. Parboil ten minutes in boiling 
salted water to cover, drain, and saute in butter. 
Remove to a hot serving dish, pour over Jamaica 
rum, and light when sending to table. 

BOILED ONIONS 

Put onions in cold water and remove skins 
while under water. Drain, put in a saucepan, and 
cover with boiling salted water; boil five minutes, 
drain, and again cover with boiling salted water. 
Cook one hour or until soft, but not broken. 
Drain, add a small quantity of milk, cook five 
minutes, and season with butter, salt, and pepper. 




Thanksgiving Dinners 



149 



TURNIP CROQUETTES 
Wash, pare, and cut turnips in quarters. 
Strain until tender, mash, pressing out all water 
that is possible. This is best accomplished by 
wringing in cheese-cloth. Season one and one- 
fourth cups with salt and pepper, then add yolks 
of two eggs slightly beaten. Cool, shape in small 
croquettes, dip in crumbs, egg and crumbs again, 
fry in deep fat, and drain. 



CRANBERRY 
1 quart cranberries 
i'/s cups water 
}4 lb. seeded raisins 



CONSERVE 

J4 lb. walnut meats 
1 orange 
i}4 lbs. sugar 



Pick over and wash cranberries, put in a stew- 
pan with one-half the water and boil until skins 
break. Force through a strainer and add re- 
maining water, raisins, nut meats broken in pieces, 
orange finely cut (seeds being removed), and sugar. 
Bring to the boiling-point and let boil twenty- 
five minutes. Mold and chill. 



PUFF PASTE 



1 pound butter 



pound pastry flour 



Cold water 



Wash the butter, pat and fold until no water 
flies. Reserve two tablespoons of butter, and 





150 Thanksgiving Dinners 




shape remainder into a circular piece one-half 
inch thick, and put on floured board. Work 
two tablespoons of butter into flour with the tips 
of fingers of the right hand. Moisten to a dough 
with cold water, turn on slightly floured board, 
and knead one minute. Cover with towel and 
let stand five minutes. 

Pat and roll one-fourth inch thick, keeping 
paste a little wider than long, and corners square. 
If this cannot be accomplished with rolling-pin, 
draw into shape with fingers. Place butter on 
centre of lower half of paste. Cover butter by 
folding upper half of paste over it. Press edges 
firmly, to enclose as much air as possible. 

Fold right side of paste over enclosed butter, 
the left side under enclosed butter. Turn paste 
half-way round, cover, and let stand five minutes. 
Pat, and roll one-fourth inch thick, having paste 
longer than wide, lifting often to prevent paste 
from sticking, and dredging board slightly with 
flour Avhen necessary. Fold from ends toward 
centre, making three layers. Cover, and let 
stand five minutes. Repeat twice, turning paste 
half-way round each time before rolling. After 
fourth rolling, fold from ends to centre, and double, 
making four layers. Put in cold place to chill; 



Thanksgiving Dinners 



151 



if outside temperature is not sufficiently cold, fold 
paste in a towel, put in a dripping-pan, and place 
between dripping-pans of crushed ice. If paste 
is to be kept for several days, wrap in a napkin, 
put in tin pail and cover tightly, then put in cold 
place; if in ice-box, do not allow pail to come in 
direct contact with ice. 

Baking of puff paste requires as much care and 
judgment as making. After shaping, chill thor- 
oughly before baking. Puff paste requires hot 
oven, greatest heat coming from the bottom, that 
the paste may properly rise. While rising it is 
often necessary to decrease the heat by lifting 
covers or opening the check to stove. Turn fre- 
quently that it may rise evenly. 

Rules for Washing Butter. — Scald and chill an 
earthen bowl. Heat palms of hands in hot water 
and chill in cold water. By following these direc- 
tions, butter will not adhere to bowl nor hands. 
Wash butter in bowl by squeezing with hands until 
soft and waxy, placing bowl under a cold-water 
faucet and allowing water to run. A small 
amount of butter may be washed by using a 
wooden spoon in place of the hands. 





152 



Thanksgiving Dinners 




i 



**> 



h 



CHICKEN PIE 

Dress, clean, and cut up two young fowls or 
chickens. Put in a stewpan with one-half onion, 
sprig of parsley, and bit of bay leaf; cover with 
boiling water, and cook slowly until tendei. 
When chicken is half cooked, add one-half table- 
spoon salt and one-eighth teaspoon pepper. 
Remove chicken, strain stock, skim off fat, and 
then cook until reduced to four cups. Thicken 
stock with one-third cup flour diluted with enough 
cold water to pour easily. Place a small cup in 
centre of baking-dish, arrange around it pieces of 
chicken, removing some of the larger bones, 
pour over gravy, and cool. Cover with pie-crust 
in which several incisions have been made, that 
there may be an outlet for escape of steam and 
gases. Wet edge of crust and put around a rim, 
having rim come close to edge. Bake in a moder- 
ate oven until crust is well risen and browned. 
Roll remnants of pastry and cut in diamond- 
shaped pieces, bake, and serve with pie when 
reheated. If puff paste is used, it is best to bake 
top separately. 




Thanksgiving Dinners 



153 



CHIFFONADE DRESSED LETTUCE 

Remove leaves from stalks of one head lettuce, 
discarding outside wilted ones. Wash in very 
cold water, drain, and dry on a towel. Arrange 
in as nearly the original shape as possible and 
serve with 



CHIFFONADE DRESSING 

2 tablespoons parsley "I >2 teaspoon black pepper 

2 tablespoons red | each, J 4 ' teaspoon paprika 

pepper I finely 1 teaspoon salt 

1 teaspoon shallot chopped 6 tablespoons olive oil 

2 hard-boiled eggs j 2 tablespoons vinegar 

Mix ingredients, chill thoroughly, and shake 
two minutes. 

PURITAN PUDDING 

9 common crackers ^ cup sugar 

Butter 

i)4 cups seeded raisins 

3 pints milk 

6 eggs, well beaten 



1 teaspoon salt 
i}4 teaspoons vanilla 
l /i grated nutmeg 

2 cups cream 



Split crackers and butter generously. Cover 
bottom of buttered pudding dish with crackers 
and sprinkle with one-third the raisins. Repeat 
twice. Mix remaining ingredients, excepting 
cream, and pour over crackers. Let stand three 




1^^'^y 




ir^/ ^ ^ 




154 Thanksgiving Dinners 




hours, then add cream. Cover, and cook in a 
very slow oven four hours. Serve with 

FOAMY BRANDY SAUCE 

yi cup butter Yolks 2 eggs 

1 cup brown sugar % cup cream 

2 tablespoons brandy Whites 2 eggs 

Cream butter and add gradually, while beating 
constantly, sugar; then add brandy (very slowly), 
yolks of eggs beaten until thick, and cream. Cook 
in double boiler, stirring constantly until mixture 
thickens, then pour gradually on to the stiffly 
beaten whites of eggs. 

QUALITY PASTE 

yi cup lard % cup butter 

2 cups pastry flour Cold water 

Chop lard into flour (once sifted) and moisten 
to a very stiff dough with water, using a case- 
knife. Cut into dough butter, and chill for three 
hours. Toss on a floured board, dredged spar- 
ingly with flour, and pat with rolling-pin and then 
roll to one-fourth inch thick, keeping paste longer 
than wide and corners square. If this cannot be 
accomplished with the rolling-pin, draw into shape 
with the fingers. Fold so as to make three layers, 



€%&*~- 



Thanksgiving Dinners 



iS5 



turn half-way round, pat, and roll out; repeat three 
times, when paste is ready to use. 



MINCE PIE MEAT 



4 lbs. lean beef 

2 lbs. beef suet 
Baldwin apples 

3 lbs. sugar 

2 cups molasses 

2 quarts cider 

4 lbs. raisins, seeded 
and cut in pieces 

3 lbs. currants 



>2 lb. finely cut citron 
i cjuart cooking brandy 
i tablespoon cinnamon 

and mace 
i tablespoon powdered 

cloves 
2 grated nutmegs 
i teaspoon pepper 
Salt to taste 



Cover meat and suet with boiling water and 
cook until tender, then cool in water in which they 
are cooked; the suet will rise to top, forming a 
cake of fat, which may be easily removed. Finely 
chop meat, and add it to twice the amount of 
finely chopped apples. The apples should be 
quartered, cored, and pared previous to chopping, 
or skins may be left on, which is not an objection 
if apples are finely chopped. Add sugar, molasses, 
cider, raisins, currants, and citron; also suet and 
stock in which meat and suet were cooked, reduced 
to one and one-half cups. Heat gradually, stir 
occasionally, and cook slowly two hours ; then add 
brandy and spices. 




-**\*Y 



i56 



Thanksgiving Dinners 




MINCE PIE 

Line a perforated tin pie plate with Quality 
Paste, and fill with mince meat. Wet edges of 
under crust with cold water, cover with upper 
crust, and press edges together. Ornament with 
a rim and perforate upper crust that steam may 
escape. 

PUMPKIN PIE 



\yi cups steamed and 

strained pumpkin 
% cup brown sugar 
i teaspoon cinnamon 



yi teaspoon ginger 
yi teaspoon salt 
2 eggs, slightly beaten 
i}4 cups milk 



yi cup cream 

Mix ingredients in order given and bake in one 

crust. 






"Hi vi\ ./^S 





\ 



<? 



Thanksgiving Dinners 157 

MENU NO. II. 

"How many tilings by season seasoned are 
To their right frame and true perfection." 

Shakspere. 

Celery with Caviare- 
Oyster Soup Olives Oyster Crackers 
Roast Turkey Giblet Stuffing 

Potato and Spinach Croquettes 
Glazed Silver Skins Squash Souffle 

Frozen Cranberries 

Cucumber Cups Brown Bread Sandwiches 

New England Thanksgiving Pudding, 

Mousselaine Sauce 

Vanilla Ice Cream, Dewey Sauce 

Pastry Jelly Rolls Assorted Nuts Bonbons 

Toasted Crackers Stuffed Dates 

Cafe Noir 





i58 



Thanksgiving Dinners 




CELERY WITH CAVIARE 

Cut celery in two-inch pieces and curl. Spread 
uncurled portions with caviare. Arrange for 
individual service on a small crisp lettuce leaf on a 
fancy plate and garnish with a radish cut to 
represent a tulip. 

To Curl Celery. — Cut thick stalks of celery in 
two-inch pieces. With a sharp knife, beginning 
at outside of stalks, make five cuts parallel with 
each other, extending one-third the length of 
pieces. Make six cuts at right angles to cuts 
already made. Cut other end in same fashion. 
Put pieces in cold or ice water and let stand 
several hours, when they will curl back, and celery 
will be found very crisp. 



i quart oysters 

i quart chicken stock 

]A, cup butter 

l /i cup flour 

i cup cream 



OYSTER SOUP 

i teaspoon Worcestershire 

Sauce 
yi teaspoon salt 
Few grains cayenne 
i teaspoon finely chopped 

parsley 



Pick over oysters and parboil in their own 
liquor five minutes. Strain liquor, add stock, and 
bring to boiling-point. Melt butter, add flour, 
and stir until well blended, then pour on gradually, 




Thanksgiving Dinners 



159 



while stirring constantly, the hot stock. Bring 
to the boiling-point and let simmer five minutes. 
Just before serving add cream and parboiled 
oysters. 

ROAST TURKEY 

Dress, clean, stuff, truss, and roast a ten-pound 
turkey. Remove to hot platter and garnish with 
celery tips. 

GIBLET STUFFING 

Finely chop cooked giblets. Split sixteen 
common crackers and spread with butter, allow- 
ing one-fourth tablespoon to each half. Pour 
over two and three-fourths cups stock in which 
giblets were cooked. When crackers have taken 
up stock, add chopped giblets, and season with 
salt and pepper. 

CHESTNUT GRAVY 

Pour off liquid in pan in which turkey has been 
roasted. From liquid skim off six tablespoons fat ; 
return fat to pan and brown with six tablespoons 
flour; pour on gradually three cups stock in which 
giblets, neck, and tips of wings have been cooked, 
or use liquor left in pan. Cook five minutes, 
season with salt and pepper, strain. Add one- 
half cup French chestnuts blanched, boiled, and 
cut in pieces. 





160 Thanksgiving Dinners 




Oi\> 




POTATO AND SPINACH CROQUETTES 

To two cups hot riced potatoes add two table- 
spoons butter, yolks two eggs slightly beaten, and 
one-fourth cup finely chopped cooked spinach. 
Season with salt and pepper. Shape same as 
potato croquettes, dip in flour, egg and crumbs, 
fry in deep fat, and drain on brown paper. Pile 
on a hot serving plate and garnish with parsley. 

GLAZED SILVER SKINS 

Peel twelve small onions and cook in boiling 
salted water until tender. Drain thoroughly and 
saute in three tablespoons butter, to which is 
added one tablespoon sugar, until delicately 
browned. 

SQUASH SOUFFLE 

To two cups hot steamed squash, forced through 
a sieve, add one tablespoon brown sugar, one tea- 
spoon salt, one-eighth teaspoon pepper, one and 
one-half cups rich milk, and the yolks of two 
eggs beaten until thick and lemon colored. Cut 
and fold in the whites of two eggs, beaten until 
stiff and dry, turn into a buttered baking dish, and 
bake until firm. 



Thanksgiving Dinners 161 



FROZEN CRANBERRIES 

Pick over and wash four cups cranberries. 
Add one and one-half cups boiling water and two 
and one-fourth cups sugar and let boil twelve 
minutes, skimming twice during the cooking. 
Rub through a sieve, cool, and fill to overflowing 
one-half pound baking powder boxes with mix- 
ture. Pack in salt and ice, using equal parts, 
and let stand four hours. 

CUCUMBER CUPS 

Pare cucumbers; remove a thick slice from each 
end, and with a sharp-pointed knife make eight 
grooves at equal distances lengthwise of cucum- 
ber. Cut crosswise, making three or four cup- 
shaped pieces; then cut in thin slices crosswise, 
keeping in original shape. Scoop out some of the 
centre of each, arrange on crisp lettuce leaves for 
individual service, and fill with 




CREAM FRENCH DRESSING 

yi teaspoon salt 2 tablespoons vinegar 

% teaspoon paprika 3 tablespoons olive 01 

6 tablespoons heavy cream 



Mix first four ingredients until well blended, 
then add cream beaten until stiff. 




1 62 Thanksgiving Dinners 

BROWN BREAD SANDWICHES 

See page 130, under Hallowe'en Spreads, Menu 
No. I. 




NEW ENGLAND THANKSGIVING 
PUDDING 

Y 2 cup melted butter 



4 cups scalded milk 
1% cups rolled crackers 
1 cup molasses 
4 eggs 



yi grated nutmeg 

y 2 teaspoon cinnamon 

1 teaspoon salt 



1 54 cups raisins 

Pour milk over crackers and let stand until 
cool; add sugar, eggs slightly beaten, nutmeg, 
cinnamon, salt, and butter; parboil raisins until 
soft by cooking in boiling water to cover, seed, 
and add to mixture ; turn into buttered bread pan, 
cover, set in larger pan of hot water, and bake 
slowly three hours, stirring after first half-hour 
to prevent raisins from settling. 

MOUSSELAINE SAUCE 

Yolks 4 eggs 1 cup heavy cream 



1 cup powdered sugar 

2 tablespoons brandy 



1 teaspoon vanilla 
Few grains salt 



Beat yolks of eggs until light, and add gradu- 
ally, while beating constantly, sugar and brandy. 
Place on range and cook five minutes, stirring 



^^^^^^-^ 



Thanksgiving Dinners 



163 



constantly. Set in pan of iced or very cold water, 
and beat until mixture is cold; then add cream, 
beaten until stiff, vanilla, and salt. 



FRENCH VANILLA ICE CREAM, DEWEY 
SAUCE 

2 eggs 2^2 cups scalded milk 

1 cup sugar 2 cups heavy cream 

!s teaspoon salt 1 tablespoon vanilla 

Beat eggs slightly and add sn~ar, mixed with 
salt. Stir constantly while adding gradually 
hot milk. Cook in double boiler, continuing the 
stirring until mixture thickens and a slight coating 
is formed on the spoon. Strain, cool, and add 
cream and vanilla. Freeze, using three parts 
finely crushed ice to one part rock salt, to insure 
a smooth, fine-grained cream. Serve in coupe 
glasses with Dewey sauce. 

DEWEY SAUCE 

1 cup sugar 2 egg yolks 

y 2 cup water 1 teaspoon Orange Curacoa 

2 tablespoons Jamaica rum 

Boil sugar and water two minutes. Pour 
syrup slowly, while beating constantly, on to the 
well-beaten yolks of eggs, return to fire and cook, 





164 



Thanksgiving Dinners 



stirring constantly, until mixture thickens slightly. 
Cool and add flavoring. 

PASTRY JELLY ROLLS 

Roll paste to one-eighth inch in thickness and 
cut in pieces xive inches by three inches. Spread 
with jelly that has been beaten with a silver fork 
until of right consistency to spread evenly. 
Sprinkle with chopped pecan nut meats and roll. 
Place on unbuttered sheet and bake in a hot oven 
until delicately browned. 

STUFFED DATES 
Make a cut the entire length of dates and 
remove stones. Fill cavities with Cream Cheese, 
worked until smooth and seasoned highly with 
salt and paprika, and shape in original form. 
Pile in rows on a small plate covered with a 
doiley. 




CHRISTMAS DINNERS 




167 



Christmas Dinners 
MENU NO. I. 

"Heap on more wood, the wind is chill; 

But let it whistle as it will, 

We'll keep our Christmas merry still." 

Scott. 

Sardine Cocktail 
Chicken Consomme with Oysters Pulled Bread 

Olives Salted Pecans 

Spanish Mackerel, Jaffa Dressed Cucumbers 

Roast Goose Potato Stuffing Apple Baskets 

Sweet Potatoes with Sherry 

Cauliflower, Hongroise Christmas Salad 

Cheese Stars Fruit Pudding Monroe Sauce 

Parfait Armour Lady Fingers 

Bonbons 

Toasted Crackers Roquefort 

Cafe Noir 





i68 



Christmas Dinners 



SARDINE COCKTAIL 
Drain one small box sardines, free from skin 
and bones, and separate into small pieces. Mix 
one-half cup tomato catsup, two teaspoons Wor- 
cestershire Sauce, one-half teaspoon Tabasco 
Sauce, the juice of one lemon, and salt to taste. 
Add sauce to sardines, chill thoroughly, and serve 
in scallop shells placed on shallow Small plates 
on a bed of crushed ice. 




CHICKEN CONSOMME 

i pint oysters 
>2 cup cold water 
4 cups chicken stock 



WITH OYSTERS 

>2 teaspoon salt 
Few grains cayenne 
yi. cup cream 



Wash oysters and reserve soft portions. Chop 
tough portions, add cold water, bring to the boiling- 
point, and let simmer twenty-five minutes. Strain 
through a double thickness of cheese-cloth and 
add chicken stock. Season with salt and cayenne, 
add cream, and soft parts of oysters cooked until 
plump. 

PULLED BREAD 

Remove crusts from a long loaf of freshly 
baked water bread. Pull the bread apart until 
the pieces are the desired size and length, which is 
best accomplished by using two three-tined forks. 
Cook in a slow oven until delicately browned and 




Christmas Dinners 



169 



thoroughly dried. A baker's French loaf may be 
used for pulled bread if home-made is not at hand. 

SALTED PECANS 
Buy pecan nut meats by the pound. Put 
one-fourth cup olive oil in a small saucepan, and 
when heated put in nut meats and stir constantly 
until they are heated and crisp. Remove with a 
spoon or small skimmer to brown paper, taking 
up as little oil as possible, and sprinkle with salt; 
repeat until one-fourth pound is fried. 

SPANISH MACKEREL, JAFFA 

Split fish, clean, cut off head and tail, and remove 
backbone. Place in buttered pan, and shake over 
(through a fine strainer) one teaspoon salt, mixed 
with one-half teaspoon curry powder. Work 
one tablespoon butter until creamy and mix with 
one teaspoon Anchovy Essence. Spread fish 
with mixture and bake twenty-five minutes, 
basting three times during the baking with 
melted butter. Mix one-fourth cup blanched and 
chopped almonds, one tablespoon capers, and one- 
half cup brown or chicken stock, and let simmer 
five minutes. Pour over fish, sprinkle with 
buttered bread crumbs, and bake until crumbs 
are brown. 








170 



Christmas Dinners 




ROAST GOOSE, POTATO STUFFING 

Singe, remove pinfeathers, wash and scrub a 
goose in hot soapsuds ; then draw (which is remov- 
ing inside contents) . Wash in cold water and wipe. 
Stuff, truss, sprinkle with salt and pepper, and 
lay six thin strips fat salt pork over breast. 
Place on rack in dripping-pan, put in hot oven, and 
bake two hours. Baste every fifteen minutes 
with fat in pan. Remove pork last half hour of 
cooking. Place on platter, cut string, and remove 
string and skewers. Garnish with Apple Baskets 
and watercress. 

POTATO STUFFING 

Force eight hot boiled potatoes through a 
potato ricer. Add one-third cup melted butter, 
one cup cream, three eggs well beaten, and two 
medium-sized onions finely chopped. Beat two 
minutes and season with salt and pepper. 

APPLE BASKETS 
Cut two pieces from each apple, leaving what 
remains in shape of basket with handle, after 
cutting out pulp. Chop pulp; there should be 
two cups. Put in a stewpan and add three- 
fourths pound light brown sugar, juice and rind 



4 < 





Christmas Dinners 



171 



of one lemon, one ounce ginger root, a few grains 
salt, and enough water to prevent apples from 
burning. Cover and cook slowly four hours, 
adding water as necessary. 

SWEET POTATOES WITH SHERRY 

Season mashed boiled sweet potatoes with 
butter, salt, pepper, and sherry wine. Moisten 
with rich milk and beat vigorously. Pile lightly 
on hot vegetable dish. 



CAULIFLOWER HONGROISE 

Prepare cauliflower as for boiled cauliflower, and 
steam until soft. Separate in pieces and pour 
over the following sauce: 

Mix one and one-half teaspoons mustard, one 
and one-fourth teaspoons salt, one teaspoon 
powdered sugar, and one-fourth teaspoon paprika. 
Add yolks three eggs slightly beaten, one-fourth 
cup olive oil, and one-half cup vinegar. Cook 
over hot water until mixture thickens. Remove 
from range, and add two tablespoons butter 
cooked with one teaspoon finely chopped onion 
three minutes, and one teaspoon finely chopped 
parsley. 




' - . .ill 





172 



Christmas Dinners 



CHRISTMAS SALAD 
Pare and chill six medium-sized tomatoes. 
When ready to serve cut in eighths (not severing 
sections) and open like the petals of a flower on a 
nest of lettuce leaves. Mash a cream cheese, 
moisten with French dressing, and make into tiny 
balls about the size of a pea. Place eight cheese 
balls in centre of each tomato. Serve with 




DELMONICO DRESSING 

]A. teaspoon salt 2 tablespoons vinegar 

X teaspoon pepper 4 tablespoons olive oil 

y^ tablespoon finely chopped 1 tablespoon finely chopped 
parsley red pepper 

Mix ingredients and stir until well blended. 

CHEESE STARS 

Roll paste to one-fourth inch in thickness and 
sprinkle one-half with grated cheese seasoned with 
salt and cayenne. Fold, press edges firmly to- 
gether, fold again, pat, and roll. Sprinkle with 
more cheese and proceed as before; repeat twice. 
Cut in three-inch squares and make diagonal cuts 
at corners, fold alternate corners to centres in 
such a way as to make stars. Bake on a tin sheet 
and arrange on a plate covered with a folded 
napkin. 



&&* 



Christmas Dinners 



173 



1 cup beef suet 

27 j cups stale bread crumbs 

1 cup grated carrots 

Yolks 4 eggs 

1 l /i cups browned sugar 

Grated rind 1 lemon 

1 tablespoon vinegar 

Whites 4 eggs 



FRUIT PUDDING 

1 cup raisins, seeded and 

cut in pieces 
3 4 cup currants 
Yi cup flour 
\]/z teaspoons salt 
1 teaspoon cinnamon 
l /i teaspoon grated nutmeg 
j 4 ' teaspoon cloves 



Work suet until creamy and add bread crumbs 
and carrots. Beat egg yolks until light and add 
gradually, while beating constantly, sugar. Com- 
bine mixtures and add lemon rind and vinegar. 
Mix fruit and dredge with flour mixed and sifted 
with salt and spices. Add to mixture, then add 
whites of eggs beaten until stiff. Turn into a 
buttered mold, garnished with thin strips of 
citron, cover, and steam three and one-half hours. 
Serve with 

MONROE 



1 cup brown sugar 
l /i cup hot water 

2 tablespoons cornstarch 
2 tablespoons cold water 



SAUCE 

2 tablespoons butter 
zs teaspoon salt 
Few grains nutmeg 
}4 teaspoon vanilla 



2 tablespoons sherry wine 

Bring sugar and water to boiling-point and let 
simmer fifteen minutes. Add cold water to corn- 




-*3MY 



174 



Christmas Dinners 



starch and stir until smooth. Add gradually to 
syrup, stir until ingredients are blended, then let 
simmer forty-five minutes. Add remaining in- 
gredients and serve at once. 

PARFAIT ARMOUR 



4 cups water 
2 cups sugar 
Few grains salt 



2% cups orange juice 
X cup lemon juice 
Grated rind 2 oranges 




Mix water and sugar, bring to the boiling- 
point, and let boil one minute. Add salt, fruit 
juices, and grated rind; cool, strain, and freeze, 
using three parts finely crushed ice to one part 
rock salt. Serve in tall coupe glasses. 

Make depression in ice, extending one- third 
height of glass and having well three-fourths 
inch in diameter. Fill with one teaspoon Grena- 
dine, one teaspoon Kirsch, and one-half teaspoon 
brandy, being sure to add liquors in order men- 
tioned. 

LADY FINGERS 

See page 41, under St. Valentine Spreads, 
Menu II. 



Christmas Dinners 
MENU NO. II. 



175 



"At last the dishes were set on and grace was said. It was 

succeeded by a breathless pause as Mrs. Cratchit, looking all 
along the carving knife, prepared to plunge it in the breast 
of the goose; but when she did, and when the long expected 
gush of stuffing issued forth, one murmur of delight arose all 
round the board, and even Tiny Tim, excited by the two young 
Cratehits, beat on the table with the handle of his knife and 
feebly cried, ' Hurrah!' . . . Hallo! . 1 great deal of 
steam! The pudding was out of the copper. In half a 
minute Mrs. Cratchit entered — flushed, but smiling proudly 
- with the pudding, like a speckled cannon-ball, so hard and 
firm, blazing in half or ha/f-a-qiiiirleru of ignited brandy 
and bedighl with Christmas holly stuck into the lop." 
From Dickens' Christmas ('ami. 

Grapefruit with Apricot Brandy 
Filippini Consomme Celery with Roquefort 

Roast Duck Grape Jelly 

Potatoes in Cream St. Denis Croquettes 

Breslin Patties 

Stuffed Tomato Salad Somerset Sandwiches 

English Plum Pudding Brandy and Hot Sauce 

Coupe Moquin 

Water Crackers Camembert 

Bonbons V^f 

Cafe Noir 





176 



Christmas Dinners 




GRAPEFRUIT WITH APRICOT BRANDY 

Wipe grapefruit and cut in halves crosswise. 
With a small, sharp-pointed knife make a cut 
separating pulp from skin around entire circum-/ 
ference; then make cuts separating pulp from' 
tough portion which divides fruit into sections. 
Remove tough portion in one piece, which may 
be accomplished by one cutting with scissors at 
stem or blossom end close to skin. Sprinkle 
fruit pulp left in grapefruit skin generously with 
sugar. Let stand ten minutes, and serve very 
cold. Place on fruit plate, add one-half table- 
spoon apricot brandy to each portion, and garnish 
with a candied cherry. 

FILIPPINI CONSOMME 



2 cups consomme 
1 cup brown stock 

3 tablespoons pimiento puree 



3 tablespoons sherry wine 

Salt 

Cayenne 






Mix first four ingredients and season with salt 
and cayenne. Clear, using the white and shell 
of one egg. To obtain pimiento puree, force 
canned pimientos through a puree strainer. 




Christmas Dinners 



177 



CONSOMME 

3 lbs. beef, poorer part of round 2 tablespoons butter 



1 lb. marrow-bone 

3 lbs. knuckle of veal 

1 quart chicken stock 

Carrot 

Turnip 

Celery 

Yi cup sliced onion 



Yi cup each, cut in 
dice 



1 tablespoon salt 

1 teaspoon peppercorns 

4 cloves 

3 sprigs thyme 

1 sprig marjoram 

2 sprigs parsley 
yi bay leaf 



3 quarts cold water 



Cut beef in one-and-one-half-inch cubes, and 
brown one-half in some of the marrow from mar- 
row-bone; put remaining half in kettle with cold 
water, add veal cut in pieces, browned meat, and 
bones. Let stand one-half hour. Heat slowly 
to boiling-point and let simmer three hours, re- 
moving scum as it forms on top of kettle. Add 
one quart liquor in which a fowl was cooked and 
simmer two hours. Cook carrot, turnip, onion, 
and celery in butter five minutes; then add to 
soup, with remaining seasonings. Cook one and 
one-half hours, strain, cool quickly, remove fat, 
and clear. 

To clear soup stock, remove fat and put 
quantity to be cleared in stewpan, allowing white 
and shell of one egg to each quart of stock. 
Beat egg slightly, break shell in small pieces, and 





178 



Christmas Dinners 




add to stock. Place on front of range and stir 
constantly until boiling-point is reached; boil 
two minutes. Set back where it may simmer 
twenty minutes; remove scum and strain through 
double thickness of cheese-cloth placed over a fine 
strainer. If stock to be cleared is not sufficiently 
seasoned, additional seasoning must be added as 
soon as stock has lost its jelly-like consistency, 
not after clearing is effected. 



BROWN SOUP STOCK 

6 lbs. shin of beef 

3 quarts cold water 

% teaspoon peppercorns 

6 cloves 

y 2 bay leaf 

3 sprigs thyme 



1 sprig marjoram 

2 sprigs parsley 
Carrot ] 

Turnip I }4 cup each, cut 
Onion I in dice 
Celery J 



1 tablespoon salt 

Wipe beef, and cut the lean meat in inch cubes. 
Brown one-third of meat in hot frying-pan in 
marrow from a marrow-bone. Put remaining 
two-thirds with bone and fat in soup kettle, add 
water, and let stand for thirty minutes. Place 
on back of range, add browned meat, and heat 
gradually to boiling-point. As scum rises it 
should be removed. Cover and cook slowly six 
hours, keeping below boiling-point during cook- 



■^v^o^s^V^ 



Christmas Dinners 



179 



ing. Add vegetables and seasonings, cook one 
and one-half hours, strain, and cool as quickly as 
possible. 



CELERY WITH ROQUEFORT 

Select short tender stalks of celery, leaving on 
leaves; wash and chill thoroughly. Work three- 
fourths tablespoon butter until creamy and add 
one and one-half tablespoons Roquefort cheese. 
Season with salt, pepper, and paprika, and spread 
on inside of celery stalks. Serve on crushed ice. 

ROAST DUCK 

Dress and clean duck. Put in body three 
chopped apples mixed with one chopped onion. 
This stuffing is not to be served. Truss, place 
on rack in dripping-pan, sprinkle with salt and 
pepper, and dredge bird and bottom of pan with 
flour. Roast in a hot oven until tender, the time 
required being about one and one-fourth hours, 
basting every ten minutes with one-fourth cup 
butter melted in one-fourth cup boiling water, 
and after that is gone with fat in pan. Remove 
to hot platter and garnish with St. Denis cro- 
quettes and parsley. 





i8o 



Christmas Dinners 



POTATOES IN CREAM 

Wash potatoes, boil with their jackets on until 
soft, drain, and let stand several hours. Peel and 
cut in one-third inch cubes. Measure and put 
into a saucepan, adding one tablespoon butter 
to each cup potatoes. Sprinkle with salt and 
very generously with paprika. Add cream to 
cover and cook very slowly forty minutes. 




ST. DENIS 

l /± cup hominy 

l A cup boiling water 

r /2 teaspoon salt 



CROQUETTES 

^i cup scalded milk 

2 tablespoons butter 

3 teaspoons grated horse- 

radish root 



Steam hominy with water until it has absorbed 
water; then add salt and milk and steam until 
tender. Add butter and horseradish, shape, dip 
in crumbs, egg and crumbs, fry in deep fat, and 
drain on brown paper. 

BRESLIN PATTIES 

Put one pint oysters in strainer, place over 
bowl, and pour over one-half cup cold water. 
Pick over oysters to see that no particle of shell 
adheres to tough muscles, and add to liquor which 
has been strained through cheese-cloth. Parboil 
oysters and again strain liquor. Melt three table- 




C *-S ss $^s^\^ v 



Christmas Dinners 



[S3 



spoons butter, add four and one-half tablespoons 
flour, and pour on gradually the oyster liquor and 
enough milk or cream to make one and one-half 
cups liquid. Season with salt, pepper, and celery 
salt. Reheat oysters in sauce and add one-half 
cup finely cut celery. Fill patty cases made of 
puff paste with mixture. 

STUFFED TOMATO SALAD 

Skin six small tomatoes, cut a slice from stem 
end of each, and remove soft inside. Sprinkle 
inside with salt, invert, and let stand at least one- 
half hour. Mash one-half cream cheese and add 
six chopped pimolas, one tablespoon tomato 
pulp, one tablespoon chopped parsley, one-fourth 
teaspoon dry mustard, and enough French Dress- 
ing to moisten. Fill tomatoes with mixture. 
Arrange in nests of lettuce leaves and serve with 
Mayonnaise Dressing. 

SOMERSET SANDWICHES 

Mash a cream cheese and moisten with French 
Dressing. Spread thin slices of Graham bread 
with mixture and sprinkle with chopped pecan 
nut meats. Cover with bread, remove crusts, 
cut in finger-shaped pieces, and toast on both 
sides. Serve hot with a dinner salad. 





182 



Christmas Dinners 



ENGLISH PLUM PUDDING 



yi lb. stale bread crumbs 

i cup scalded milk 

yi lb. sugar 

4 eggs 

^4 lb. raisins, seeded, cut in 

pieces and floured 
~%, lb. currants 



2 oz. finely cut citron 

yi. lb. suet 

yi cup wine 

yi grated nutmeg 

yi teaspoon cinnamon 

yi teaspoon cloves 

z<3 teaspoon mace 




i}4 teaspoons salt 

Soak bread crumbs in milk, let stand until 
cool, add sugar, beaten yolks of eggs, raisins, 
currants, and citron; chop suet, and cream by- 
using the hand; combine mixtures, then add wine, 
nutmeg, cinnamon, cloves, mace, and whites of 
eggs beaten stiff. Turn into buttered mold, 
cover, and steam six hours. Serve with Brandy 
and Hot Sauce. 

BRANDY SAUCE 

Cream one-third cup butter and add gradu- 
ally, while beating constantly, one cup brown 
sugar and two tablespoons brandy, drop by 
drop. Force through a pastry bag with rose tube, 
and garnish with green leaves and candied 
cherries. 

HOT SAUCE 

Mix one-half cup sugar, one-half tablespoon 
cornstarch, and a few grains salt. Add gradually, 




Christmas Dinners 



■*3 



while stirring constantly, one cup boiling water, 
and boil five minutes. Remove from lire, add one 
tablespoon lemon juice and two tablespoons 
brandy; then color with fruit red. 

COUPE MOQUIN 



4 cups water 
2 cups sdL,'ar 
2 cups orange juice 



yi cup lemon juice 
Grated rind of 2 oranges 
j tablespoons Creme de 
Men the 



Mix first five ingredients and freeze to a mush, 
then add Creme de Menthe and continue the 
freezing. When ready to serve, fill champagne or 
coupe glasses with ice and garnish with Bar-le-duc 
currants and candied orantrc peel. If one is 
not fond of Creme de Menthe, it may be 
omitted. 




^^ 



WEDDING RECEPTIONS 




Wedding Receptions 187 



MENU NO. I 



' ; Look down, you gods, 
And on this couple drop a blessed crown." 

Shakspere. 



Chicken a la King Lettuce Sandwiches 

Salmon Mayonnaise Reception Rolls 

Strawberry Bombe Lady Fingers 

Salted Almonds 

Wedding Cake in Boxes 




Pineapple Punch 



^V ^^^ 



Wedding Receptions 




CHICKEN A LA KING 

2yi tablespoons chicken fat yi cup cream 

\yi tablespoons cornstarch 

¥$ teaspoon salt 

^4 cup chicken stock 

yi cup milk 



i cup cold boiled fowl, 

cut in strips. 
l A cup sauted sliced 

mushroom caps 
yi cup pimiento strips 



3 tablespoons butter 

Melt chicken fat, add cornstarch, and stir 
until well blended, then add salt, and pour on 
gradually, while stirring constantly, stock, milk, 
and cream. Bring to the boiling-point and add 
fowl (using preferably white meat), sauted mush- 
room caps, pimiento strips, and egg slightly 
beaten; then add butter, bit by bit. Pimiento 
strips are cut from canned pimientos. 

LETTUCE SANDWICHES 
Put fresh, crisp lettuce leaves, washed and 
thoroughly dried, between thin slices of buttered 
bread, having a teaspoon of mayonnaise on each 
leaf. 

SALMON MAYONNAISE 

Wipe three slices fresh salmon cut two inches 
thick, place in a pan, and cover with cold water 
to which have been added two cloves, two slices 



Wedding Receptions 



189 



lemon, one small sliced onion, six slices carrot, 
one sprig parsley, one teaspoon salt, one-fourth 
teaspoon pepper, one-fourth cup vinegar, and 
one-fourth cup white wine. Cover closely and 
let stand three hours. Place on range and let 
simmer until fish is tender. Cool, place on serving 
dish, remove skin and bones, and spread evenly 
and smoothly with one and one-third cups Mayon- 
naise Dressing, to which has been added two tea- 
spoons dissolved granulated gelatine. Garnish 
with truffles and peppers cut in fancy shapes and 
celery tips. 

RECEPTION ROLLS 

2 cups scalded milk i}4 teaspoons salt 

X cup butter 1 yeast cake dissolved in 

2 tablespoons sugar ,' 4 cup lukewarm water 

Flour 

Add butter, sugar, and salt to milk; when 
lukewarm, add dissolved yeast cake and three 
cups flour. Beat thoroughly, cover, and let 
rise until light. Cut down and add enough 
flour to knead (about two and one-half cups). 
Cover again, let rise, toss on slightly floured 
board, knead, pat, and roll to one-third inch 
thickness. Shape in small biscuits, place in rows 
on floured board, cover, and let rise fifteen min- 




190 



Wedding Receptions 



utes. With handle of large wooden spoon or 
toy rolling-pin roll through centre of each biscuit, 
brush edge of lower halves with melted butter, 
fold, press lightly, place in buttered pan, cover, 
let rise, and bake in a hot oven. 



STRAWBERRY BOMBE 




Strawberry ice 
><~cup sugar 
y 2 cup chopped blanched 
■ filberts 



^ cup hot caramel syrup 
Yolks 4 eggs 
1 Yt, cups heavy cream 
yi tablespoon vanilla 



Few grains salt 

Caramelize one-half cup sugar, add nut meats, 
turn into a buttered pan, cool, then pound in 
mortar, and put through a puree strainer. Beat 
egg yolks until thick, add gradually caramel 
syrup, and cook in double boiler until mixture 
thickens, then beat until cold. Fold in cream 
beaten until stiff. Then add prepared nut meats, 
vanilla, and salt. Line melon mold with straw- 
berry ice, turn in mixture, pack in salt and ice, 
and let stand three hours. 

For the caramel syrup, caramelize one-half cup 
sugar, add one-half cup water, and let simmer 
until reduced to three-fourths cup. 



t*^*~~ 



Wedding Receptions 



191 



LADY FINGERS 

See page 41, under St. Valentine Spreads, 
Menu No. II. 



SALTED ALMONDS 

See pages 5 and 6, under New Year's Afternoon 
Teas, Menu No. I. 



STRAWBERRY ICE 



4 cups water 
i>2 cups sugar 



2 cups strawberry juice 
i tablespoon lemon juice 



Mix sugar and water, add berries mashed and 
squeezed through double cheese-cloth, and lemon 
juice; strain and freeze. 

WEDDING CAKE 



1 lb. butter 

1 lb. brown sugar 

12 eggs 

1 cup molasses 

1 lb. flour 

4 teaspoons cinnamon 

4 teaspoons allspice 

i}4 teaspoons mace 

1 nutmeg grated 




l /i teaspoon soda 

3 lbs. raisins, seeded and 

cut in pieces 
2 lbs. Sultana raisins 
i l A lbs. citron, thinly sliced 

and cut in strips 
1 lb. currants 
1 cup brandy 

4 squares chocolate, melted 



t tablespoon hot water 



-*3N*V 



192 



Wedding Receptions 




Cream the butter, add sugar gradually, and 
beat thoroughly. Separate yolks from whites 
of eggs, and beat yolks until thick and lemon 
colored. Add to first mixture, then add flour 
(excepting one-third cup, which should be reserved 
to dredge fruit) mixed and sifted with spices, 
fruit dredged with flour, brandy, chocolate, and 
whites of eggs beaten until stiff and dry. Just 
before putting into buttered bread pans add 
soda dissolved in hot water. Cover pans with 
buttered paper and steam four hours. Finish 
cooking by leaving in a warm oven over night. 

Cover with 

ORNAMENTAL FROSTING 

2 cups sugar Whites 3 eggs 



1 cup water 



l A, teaspoon tartaric acid 



Boil sugar and water until syrup, when dropped 
from tip of spoon, forms a long thread. Pour 
syrup gradually on beaten whites of eggs, beating 
constantly; then add acid and continue beating. 
When stiff enough to spread, put a thin coating 
over cake. Beat remaining frosting until cold 
and stiff enough to keep in shape after being 
forced through a pastry tube. After first coating 
on cake has hardened, cover with a thicker layer 




Wedding Receptions 



193 



and crease for cutting. If frosting is too stiff 
to spread smoothly, thin with a few drops of 
water. With a pastry bag and variety of tubes, 
cake may be ornamented as desired. 

PINEAPPLE PUNCH 

2 cups water 1 quart ice-water 

\% cups sugar 1 < an grated pineapple 

Juice 4 lemons 

Make a syrup by boiling water and sugar 
ten minutes. Add pineapple and lemon juice, 
cool, strain, and add ice-water. Pour over piece 
of ice in punch bowl, and garnish with thin sli 
of lemon from which the seeds have been removed. 



'3 





Wedding Receptions 195 



MENU NO. II 



"Good luck 

Shall Jling her old shoe after." 



Tennyson. 



Shrimps a la Newburg 



Bread and Butter Folds 



Nile Salad 



Manhattan Cream 



Glaced Fruits 



Salad Rolls 



Pound Cakes 



Bride's Cake 



Coffee 





^3^ 



196 



Wedding Receptions 



SHRIMPS A LA NEWBURG 



1 can shrimps 
1 tablespoon sherry 
1 tablespoon brandy 
yi cup butter 



yi teaspoon salt 
Few grains cayenne 
Slight grating nutmeg 
Yi cup thin cream 





Yolks 2 eggs 

Melt butter, add shrimps, which have been 
soaked one hour in sherry and brandy, and cook 
three minutes. Add seasonings, cook one minute, 
then add cream and yolk of eggs slightly beaten. 
Stir until thickened. 

BREAD AND BUTTER FOLDS 
Remove end slice from bread. Spread end of 
loaf sparingly and evenly with butter which has 
been creamed. Cut off as thin as possible. Re- 
peat until the number of slices required are pre- 
pared. Remove crusts, put together in pairs, 
and cut in squares, oblongs, or triangles. Use 
white, entire wheat, or Graham bread. Three- 
layer sandwiches are attractive when made of 
entire wheat bread between white slices. 

NILE SALAD 

Cut cold boiled or roasted chicken in cubes 
(there should be one and one-half cups). Put 




Wedding Receptions 



197 



one-half cup English walnut meats in pan, 
sprinkle sparingly with salt, and add three-fourths 
tablespoon butter. Cook in a slow oven until 
browned and thoroughly heated, stirring occasion- 
ally; remove from oven, cool, break in pi 

Mix chicken and nuts and marinate with French 
Dressing. Add three-fourths cup celery cut in 
small pieces. Arrange on a bed of lettuce, and 
mask with Mayonnaise Dressing. 

SALAD ROLLS 



1 tablespoon sugar 
> 4 tablespoon salt 
l /i cup scalded milk 

2 tablespoons melted butter 



) j yeasl 1 ake 

2 tablespoons lukewarm 

water 
Flour 



Add sugar and salt to milk; when lukewarm, 
add yeast cake dissolved in lukewarm water and 
three-fourths cup Hour. Cover and let rise until 
light, then add melted butter, and enough more 
flour to knead. Cover, again let rise, toss on 
a floured board, roll to one-half inch in thick- 
ness. Shape with a small round biscuit cutter 
dipped in flour, place in a buttered pan close 
together, let rise again, brush over with milk, 
and bake in a hot oven. 





Wedding Receptions 




MANHATTAN CREAM 

Yolks 5 eggs 3 tablespoons brandy 

1 cup sugar i>2 tablespoons vanilla 

yi teaspoon salt Whites 5 eggs 

3 cups milk ij4 cups heavy cream 

Make a custard of first four ingredients, 
strain, and cool. Add flavoring, whites of eggs 
beaten until stiff, and cream beaten until stiff. 
Freeze and mold in brick form. Serve with fresh 
strawberries cut in halves and sprinkled with 
sugar. If fresh fruit is not in season, substitute 
canned. 

POUND CAKES 

1 cup butter (scant) 5 eggs 

i>2 cups flour \]/2 cups powdered sugar 

1 teaspoon vanilla 1 teaspoon baking powder 

Cream the butter, and add flour gradually 
while beating constantly. Beat the yolks of 
the eggs until thick and lemon colored, and add 
sugar gradually. Combine mixtures, add whites 
of eggs, beaten until stiff, and sift over baking 
powder. Beat thoroughly, turn into a buttered 
shallow pan, and bake in a moderate oven. 

Remove from pan, cut in one and one-half inch 
squares, circles, diamonds, or any fancy shapes. 
Cover with White Mountain Frosting and dec- 



! < R "^-<=4*gv<6>\>— ^ 



Wedding Receptions 



199 



orate with nut meats, shredded cocoanut, candied 
cherries, violets, or rose leaves. 



WHITE MOUNTAIN FROSTING 
1 cup sugar 1 teaspoon vanilla or 

l /s cup boiling water ' _■ tablespoon lemon juice 

White 1 egg 

Put sugar and water in saucepan and stir 
to prevent sugar from adhering to saucepan; 
heat gradually to boiling-point, and boil without 
stirring until syrup will thread when dropped 
from tip of spoon or tines of silver fork. Pour 
syrup gradually on beaten white of egg, beating 
mixture constantly, and continue beating until 
of right consistency to spread; then add flavor- 
ing and spread evenly with back of spoon. 

BRIDE'S CAKE 
yi cup butter 3 teaspoons baking powder 

i/4 cups sugar ^ teaspoon en im of tartar 

}4 cup milk 2^ teaspoon almond extract 

2}4 cups flour Whites 6 eggs 

Cream butter and sugar gradually while beat- 
ing constantly; then add milk, Hour mixed and 
sifted with baking powder, and cream of tartar 
and extract. Beat thoroughly and add whites 





200 



Wedding Receptions 



of eggs beaten until stiff. Bake in a buttered and 
floured round pan in a moderate oven. Cover 
with White Mountain Cream, decorate with 
ornamental frosting, arrange on a lace paper 
doiley, and surround with flowers to correspond 
with table decorations. 

GLACE FRUITS 

2 cups sugar i cup boiling water 

^3 teaspoon cream of tartar 

Put ingredients in a smooth saucepan, stir, 
place on range, and heat to boiling-point. Boil 
without stirring until syrup begins to discolor, 
which is 310 F. Wash off sugar which adheres 
to sides of saucepan, as in making fondant. 
Remove saucepan from fire, and place in a larger 
pan of cold water to instantly stop boiling. 
Remove from cold water and place in a saucepan 
of hot water during dipping. Dip grapes, straw- 
berries, or sections of oranges or mandarins in 
syrup to cover, remove from syrup, and place on 
oiled paper. 




BIRTHDAY FEASTING 




Birthday Feasting 



203 



MENU No. I 

"As much valor is to be found in feasting as in fighting." 

Royal Canapes Oysters on Half Shell 

Celery Brown Bread Sandwiches 

Consomme Japonnaise Bread Sticks 

Fried Brook Trout Sauce Tartare 

Sliced Cucumbers Roast Saddle of Venison 

Currant Jelly Sauce 

Broiled Kidneys O'Brion Potatoes 

French String Beans Parisian Dressed Lettuce 

Colonial Club Sandwiches Frozen Pudding 

Salted Almonds Ginger Chips 

Toasted Crackers Roquefort 

Cafe Noir 



<*> 




V 




204 



Birthday Feasting 




ROYAL CANAPES 

Fry one-half tablespoon finely chopped onion, 
three tablespoons butter, and one-third cup 
chopped mushroom caps five minutes. Add 
two tablespoons flour and stir until well blended; 
then pour on gradually while stirring constantly 
two-thirds cup cream. Bring to the boiling-point 
and add one cup finnan haddie (soaked in luke- 
warm water to cover forty-five minutes, then sepa- 
rated into flakes), two tablespoons grated cheese, 
and yolks two eggs slightly beaten. Season with 
salt and cayenne and pile on circular pieces of 
bread toasted on one side, having mixture on 
untoasted side. Sprinkle with grated cheese, 
then with buttered soft bread crumbs, and bake 
until crumbs are browned. Serve at once on 
small plates. 

CONSOMME JAPONNAISE 



2 lbs. lean beef 

3 lbs. shin of beef 
Bones from roast chicken 
i carrot, sliced 

i onion, sliced 

i clove garlic 

i stalk celery, i sprig parsley, 

i leek, each cut in small 

pieces 



10 peppercorns 

3 cloves 

5 allspice berries 

i bay leaf 

% teaspoon thyme 

i quart cold water 

lyi quarts boiling water 

Salt 

Pepper 



Birthday Feasting 



205 



Cut lean beef in small pieces and put in 
kettle with shin and chicken bones. Add vege- 
tables, seasonings, and cold water, cover, and let 
stand one hour. Bring to the boiling-point and let 
boil, stirring constantly five minutes. Add boil- 
ing water and let simmer two and one-half hours. 
Season with salt and pepper, and strain through 
a fine strainer. 



BREAD STICKS 



1 cup scalded milk 
1 , cup batter 
1 ' £ tablesp »ons sugar 
■ j teaspoon salt 



1 yeast cake dissolved in 

'. t cup lukewarm water 
White 1 egg 
3J4 ( ups flour 



Add butter, sugar, and salt to milk: when 
lukewarm, add dissolved yeasl cake, white of 
egg well beaten, and Hour. Knead, let rise, 
shape, let rise again, and start baking in a hot 
oven, reducing heat that sticks may be crisp 
and dry. To shape sticks, first shape as small 
biscuits, roll on board (where there is no flour) 
with hands until eight inches in length, keeping 
of uniform size and rounded ends, which may be 
done by bringing fingers close to, but not over, 
ends of sticks. 




-*3S»V 



2o6 



Birthday Feasting 



FRIED BROOK TROUT 

• Clean fish, leaving on heads and tails. Sprinkle 
with salt and pepper, dip in flour, egg, and crumbs, 
and fry three to four minutes in deep fat. As 
soon as trout are put into fat, remove fat to back 
of range so that they may not become too brown 
before cooked through. Arrange on hot platter 
and garnish with parsley and slices of lemon. 
Serve with Sauce Tartare. 



SAUCE TARTARE 



£ teaspoon mustard 
i teaspoon powdered sugar 

£ teaspoon salt 
Few grains cayenne 
Yolks 2 eggs 
cup olive oil 




1^2 tablespoons vinegar 

_. , . yi tablespoon, 

Pickles I , r . 

each, finely 

chopped 



Olives 

Parsley j 

>2 shallot, finely chopped 



yi teaspoon powdered tarragon 



Mix mustard, sugar, salt, and cayenne; add 
yolks of eggs, and stir until thoroughly mixed, 
setting bowl in pan of ice-water. Add oil, at first 
drop by drop, stirring with a wooden spoon or 
wire whisk. As mixture thickens, dilute with 
vinegar, when oil may be added more rapidly. 
Keep in cool place until ready to serve, then add 
remaining ingredients. 



Birthday Feasting 



201 



ROAST SADDLE OF VENISON 

Wipe meat, sprinkle with salt and pepper, 
place on rack in dripping pan, and dredge meatand 
bottom of pan with flour. Put in pan one slice 
cmon, one slice carrot, and two stalks celery, 
cut in small pieces. Bake in hot oven fifty 
minutes, basting every ten minutes with one- 
third cup melted butter to which is added three 
tablespoons boiling water. Remove to hot 
platter and serve with 

CURRANT JELLY SAUCE 

To three tablespoons fat remaining in pan add 
three tablespoons flour, and pour on, gradually, 
one cup chicken stock. Bring to boiling-point 
and add one-fourth cup Madeira wine and one- 
fourth cup currant jelly; strain, season with salt, 
and serve very hot. 

O'BRION POTATOES 

Fry three cups potato cubes or balls in deep fat, 
drain on brown paper, and sprinkle with salt. 
Cook one slice onion in one and one-half table- 
spoons butter three minutes, remove onion, and 
add to butter three canned pimientos cut in 
small pieces. When thoroughly heated, add 





208 



Birthday Feasting 



potatoes; stir until well mixed, turn into serving 
dish, and sprinkle with finely chopped parsley. 





FRENCH STRING BEANS 

Remove beans from can, put in a strainer, and 
pour over two quarts cold water. Drain and let 
stand exposed to the air one-half hour. Heat 
very hot and season with butter and salt. 

BROILED KIDNEYS 

Order veal kidneys with the suet left on. 
Trim, split, and broil ten minutes. Arrange on 
pieces of toast and pour over melted butter sea- 
soned with salt, cayenne, and lemon juice. 
Garnish with parsley. 

PARISIAN DRESSED LETTUCE 

Wash lettuce, drain, and arrange in salad 
bowl. Just before serving pour over 

PARISIAN FRENCH DRESSING 

^ teaspoon salt 4 tablespoons red wine 

Y$ teaspoon paprika vinegar 

4 tablespoons olive oil 

Mix ingredients and stir until well blended. 






^j^fc^V-^ 



Birthday Feasting 



'09 



COLONIAL CLUB SANDWICHES 
Mash a cream cheese and moisten with cream 
until of right consistency to spread. Add one- 
fourth the quantity of finely chopped olives 
and season with salt and paprika. 

Spread between slices of bread, remove crusts, 
and cut in fancy shapes. 



FROZEN PUDDING 



2% cups milk, 
i cup sugar 

yi teaspoon salt 
2 eggs 
Brandy 



i cup heavy cream 

! j « up rum 

i cup candied fruit, cherries, 
pineapples, pears, and apri- 
cots 



Cut fruit in small pieces, and soak two or three 
hours in brandy to cover, which prevents fruit 
from freezing. Make a custard of milk, sugar, 
salt, and eggs; strain, cool, add cream and rum, 
then freeze. Fill a brick mold with alternate 
layers of the cream and fruit; pack in salt and 
ice and let stand two hours. 

SALTED ALMONDS 

See pages 5 and 6, under New War's Afternoon 
Teas, Menu No. I. 



1 + 





Birthday Feasting 211 

MENU XO. II 

A BIRTHDAY LUNCHEON (FOR DEBUTANTE 

daughter) 

'Standing with reluctant feet 
Where the brook and river meet 
Womanhood and childhood fleet." 

Longfellow. 



Bisque of Oysters 



Olives 



Celery 



Halibut Cutlets 



Salted Almonds 



Luncheon Rolls 



Lamb Chops h. la Sabine 

French Peas Persillade Potatoes 

Grapefruit Salad Butter Thin? 

Bonbons 
Pistachio Parfait Marguerites 





^ JL^^ 



212 



Birthday Feasting 




BISQUE OF OYSTERS 

Parboil one quart oysters in their own liquor, 
strain, reserve liquor, and finely chop the oysters. 
To the liquor add one and one-half quarts 
water, two stalks celery, two leeks, two slices 
onion, two sprigs parsley, two cloves, one-half 
bay leaf, the chopped oysters, one-half cup rice, 
and one pint milk. Let simmer one and one- 
fourth hours. Press through a sieve, add two 
teaspoons salt, one-eighth teaspoon each of nut- 
meg, cayenne, and pepper, and two egg yolks di- 
luted with one cup cream. Serve in bouillon cups. 

SALTED ALMONDS 

See pages 5 and 6, under New Year's Afternoon 
Teas, Menu No. I. 

HALIBUT CUTLETS 

Y> tablespoon shallot, finely 1 teaspoon salt 



chopped 

2 tablespoons red pepper, 
finely chopped 

3 tablespoons butter 
Y cup flour 



% teaspoon paprika 
yi cup milk 
% cup cream 
iyi cups cold flaked 
cooked halibut 



Cook shallot, pepper, and butter five minutes, 
stirring constantly. Add flour and seasonings 
and stir until well blended; then pour on gradu- 




C^J^^Js,^.^^ 



Birthday Feasting 



213 



ally, while stirring constantly, milk and cream. 
Bring to the boiling-point and add flaked halibut. 
Cool, shape, dip in crumbs, egg and crumbs, fry 
in deep fat, and drain. 



LUNCHEON ROLLS 

Add one tablespoon sugar and one-fourth 
teaspoon salt to one-half cup scalded milk; when 
lukewarm, add one-half yeast cake dissolved in 
two tablespoons lukewarm water and three- 
fourths cup flour. Cover and let rise, then add 
two tablespoons melted butter and flour to knead. 
Let rise again, roll to one-half inch thickness, 
shape with small round biscuit cutter, place in 
buttered pan, prick with a fork, let rise again, and 
bake. Brush over with melted butter and return 
to oven for one minute. 

LAMB CHOPS A LA SABINE 

Gash six French chops by cutting through meat 
nearly to bone and stuff with the following: 
Mix six tablespoons soft bread crumbs, two and 
one-half tablespoons chopped cooked ham, two 
and one-half tablespoons chopped mushroom caps, 
two tablespoons melted butter, and salt and 
cayenne to taste. Dip in crumbs, egg and crumbs, 




214 



Birthday Feasting 



and fry in deep fat four minutes, 
hot serving dish and pour around 



Remove to 




MADEIRA SAUCE 

Melt three tablespoons butter, add three table- 
spoons flour, and stir until well blended, then pour 
on gradually, while stirring constantly, one cup 
milk and one-half cup heavy cream. Bring to 
the boiling-point and add two chopped truffles, 
two tablespoons Madeira wine, and salt and pepper 
to taste. If truffles are not at hand, omit them. 

PERSILLADE POTATOES 

To five riced potatoes add three tablespoons 
butter, one teaspoon salt, a few grains pepper, and 
one-third cup hot milk. Beat with a fork until 
creamy and pile on a dish. Beat one-half cup 
heavy cream until stiff, add one-half cup grated 
mild cheese and season with salt and pepper. 
Spread over the potatoes and set in a very hot 
oven to melt cheese and brown cream. 

GRAPEFRUIT SALAD 

Drain canned artichoke bottoms, marinate with 
French Dressing, cover, and let stand in a cold 
place until thoroughly chilled. Mound with 
grapefruit pulp, which has also been drained and 



Birthday Feasting 



215 



marinated, arrange in nests of lettuce leaves, 
pour over French Dressing, and garnish with strips 
of red pepper. 



PISTACHIO PARFAIT 

1 teaspoon almond extract 
1 pint thick cream 
Leaf green 
yi cup chopped pistachio 

nuts 



1 cup sugar 
' 4 1 up water 
Whites 3 eggs 
1 tablespoon vanilla 



Cook sugar and water until syrup will thread 
when dropped from tip of spoon. Pour slowly, 
while beating constantly, on to whites of eggs 
beaten until stiff, and continue the beating until 
mixture is cold. Color cream a delicate green and 
beat until stiff. Combine mixtures, add flavor- 
ings and nut meats, and freeze, using three parts 
finely crushed ice to one part rock salt. Mold 
in brick form and pack in salt and ice. Remove 
from mold and surround with whipped cream, 
sweetened and flavored with vanilla. Sprinkle 
with chopped pistachio nuts. 

MARGUERITES 

2 c^ks Y, teaspoon baking powder 

1 cup brown sujjar Yi teaspoon salt 

Yt cup flour 1 cup pecan nut meats, cut 

in small pieces 





^S§^ 



2l6 



Birthday Feasting 



Beat eggs slightly, and add remaining ingre- 
dients in the order given. Fill small buttered 
tins (tins much smaller than muffin pans) two- 
thirds full of mixture, and place pecan nut meat 
on each. Bake in a moderate oven fifteen minutes. 







r-- ^*~* 



I 





CHILDREN'S BIRTHDAY PARTIES 




Children's Birthday Parties 219 



MENU NO. I. 



" Let them exult: their laugh and song 
Are rarely known to last loo long; 
Let us not strive 
To knock their fairy castles dou>i." 



Boylston Sandwiches 



Lenox Sandwiches 



Neapolitan Ice Cream 



Angel Birthday Cake 



Small Hard Candies in Favor I 




Raspberry Shrub 



220 Children's Birthday Parties 

BOYLSTON SANDWICHES 

Mash a cream cheese, add two and one-half 
tablespoons peanut butter, and work until well 
blended, then season with salt. Spread between 
thin slices of Graham bread, put together in 
pairs, remove crusts, and cut into fancy shapes. 
Arrange on a plate covered with a doiley. 




LENOX SANDWICHES 

Work one-fourth cup almond paste until 
smooth. Add one-fourth cup powdered sugar and 
a few grains salt. When well blended, moisten 
with three-eighths cup heavy cream. Spread 
thin slices of buttered white bread with mixture, 
cover with buttered bread, remove crusts, and cut 
in any desired shapes — triangles, squares, finger- 
shaped pieces, hearts, diamonds, etc. Arrange 
on a plate covered with a doiley. 

Almond paste may be bought in one-pound 
tins of any first-class city grocer. 

NEAPOLITAN ICE CREAM 

Pack orange ice cream and chocolate ice cream 

in layers of equal depth in a brick mold. Pack 

in salt and ice (using four parts finely crushed 

ice to one part rock salt) and let stand two hours. 



Children's Birthday Parties 221 



Remove from mold to chilled dish and cut in 
slices for serving. 

ORANGE ICE 

4 cups water ]/^ cup lemon juice 

2 cups sugar Grated rind of two oranges 

2 cups orange juice 

Mix ingredients, cover, and let stand one hour. 
Strain and freeze, using three parts finely crushed 
ice to one part rock salt. 

MACAROON ICE CREAM 



1 quart cream 
1 cup macaroons 



% cup simar 

1 tablespoon vanilla 



Dry, pound, and measure macaroons; add to 
cream, then add sugar and vanilla. Freeze, 
using three parts finely crushed ice to one part 
rock salt. 

CHOCOLATE ICE CREAM 

1 quart thin cream i}4 squares Baker's choco- 

1 cup sugar late 

Few grains salt Hot water 

1 tablespoon vanilla 

Melt chocolate and dilute with hot water to 
pour easily, add to cream; then add sugar, salt, 
and flavoring, and freeze. 





222 Children's Birthday Parties 



ANGEL CAKE 

Whites 5 eggs }4 teaspoon cream of tartar 

Y^ cup sugar % cup bread flour 

i teaspoon vanilla 

Beat whites of eggs until stiff and dry and add 
gradually, while beating constantly, sugar (fine 
granulated) mixed and sifted with cream of tartar. 
Sift flour into mixture, add vanilla, and cut and 
fold until blended. Turn into a buttered and 
floured angel-cake pan and bake in a moderate 
oven. Remove from pan, cover with White 
Mountain Frosting, and ornament with small 
candles placed in flower cases. The little cases 
may be bought of first-class city grocers or dealers 
in confectioners' supplies. 

WHITE MOUNTAIN FROSTING 

i cup sugar i teaspoon vanilla or 

Yi cup. boiling water ^2 tablespoon lemon juice 
Whites 2 eggs 

Put sugar and water in saucepan, and stir to 
prevent sugar from adhering to saucepan; heat 
gradually to boiling-point, and boil without 
stirring until syrup will thread when dropped 
from tip of spoon or tines of silver fork. Pour 
syrup gradually on beaten white of egg, beating 




*&^~ 






Children's Birthday Parties 223 



mixture constantly, and continue beating until 
of right consistency to spread; then add flavoring 
and pour over cake, spreading evenly with back 
of spoon. Crease as soon as firm. 11 not beaten 
long enough, frosting will run; if beaten too long, 
it will not be smooth. Frosting beaten too long 
may be improved by adding a few drops of 
iemon juice or boiling water. This frosting is 
soft inside and has a glossy surface. 

RASPBERRY SHRUB 

3 quarts raspberries 1 pin t ii<k-r vinegar 
Cut sugar 

Pick over raspberries, put one-half in earthen 
jar, add vinegar, cover, and let stand twenty- 
four hours. Strain through double thickness 
cheese-cloth. Pour liquor over remaining rasp- 
berries and let stand twenty-four hours. 

Again strain liquor through double thickness 
cheese-cloth. To each cup juice add one-half 
pound sugar. Heat gradually until sugar is dis- 
solved, then let boil twenty minutes. Bottle 
and cork. Dilute with water for serving. 




Children's Birthday Parties 225 



MENU NO. II. 



'Show me your nest with your young ones in it; 
I will not steal I hem away; 
I am old! You may trust me, linnet, linnet, 
I am seven times one to-day." 

Jean Ingclow. 



Honey Sandwiches Chicken Cream Sandwiches 



Strawberry Ice and Vanilla Ice Cream 



Cocoanut Kisses 



'5 



Sunshine Birthday Cake 



Sweet Chocolate 



Cap Bonbons 




226 Children's Birthday Parties 





HONEY SANDWICHES 

Spread thin slices of buttered white bread with 
Quince Honey. Put together in pairs, remove 
crusts, cut in fancy shapes, and arrange on a 
plate covered with a lace paper doiley. 

QUINCE HONEY 

5 large quinces 5 lbs. sugar 

2 cups boiling water 

Pare and grate quinces. Add sugar to water 
and stir over range until sugar is dissolved; then 
add quinces. Let simmer fifteen minutes and 
turn into jelly glasses. Cover when cold. 

CHICKEN CREAM SANDWICHES 

Finely chop three-fourths cup breast meat 
from a cooked fowl, add one-fourth cup finely 
cut celery, and one cup rich milk. Heat to 
boiling-point and add a boiled mashed onion and 
three tablespoons flour mixed with two table- 
spoons butter. Cook until thick, then add whites 
two eggs beaten until stiff, salt, pepper, and 
lemon juice to taste. Turn into mold, first 
dipped in cold water, and let stand twelve hours. 
Remove from mold and spread between thin 
slices buttered bread. Remove crusts and cut in 
fancy shapes. 



"a6&&3^3! l 



Children's Birthday Parties 227 

STRAWBERRY ICE AND VANILLA ICE 
CREAM 

Pack strawberry ice and vanilla ice cream in 
brick mold. Pack in salt and ice and let stand 
two hours. Remove from mold to chilled dish 
and cut in slices for serving. 



STRAWBERRY ICE 
4 cups water 2 cups strawberry juice 



\]/2 cups sugar 



1 tablespoon lemon juice 



Make a syrup by boiling water and sugar 
twenty minutes. Add strawberries, mashed and 
squeezed through a double thickness of cheese- 
cloth, then add lemon juice, strain, and freeze. 

VANILLA ICE CREAM 



2 cups scalded milk 
1 tablespoon Hour 
1 cup sugar 



1 egg 

,'s teaspoon salt 

1 quart thin cream 



2 tablespoons vanilla 

Mix flour, sugar, and salt, add egg slightly 
beaten, and milk gradually; cook over hot water 
twenty minutes, stirring constantly at first ; 
should custard have curdled appearance, it will 
disappear in freezing. When cool, add cream and 
flavoring; strain and freeze. 





228 Children's Birthday Parties 




COCOANUT KISSES 

Whites 2 eggs % teaspoon vanilla 

]/ 2 cup fine granulated 3 tablespoons shredded 

sugar cocoanut 

Beat the whites of eggs until stiff and add 
gradually, while beating constantly, the sugar; 
continue the beating until mixture will hold its 
shape. Cut and fold in remaining sugar and 
add flavoring and cocoanut. 

Shape with a tablespoon or pastry bag and tube 
on wet board covered with letter paper. Bake 
thirty minutes in a moderate oven. 

SUNSHINE BIRTHDAY CAKE 

Whites s eggs Yolks 3 eggs 

}i teaspoon salt Y cup sugar 

% teaspoon cream of y& teaspoon almond 

tartar extract 

yi. cup pastry flour 

Add salt to whites of eggs and beat until light. 
Sift in cream of tartar and beat until stiff. Beat 
yolks of eggs until thick and lemon colored and 
add two heaping tablespoons beaten whites. 
To remaining whites add gradually sugar meas- 
ured after five siftings. Add almond extract and 
combine mixtures. Cut and fold in flour 




s^TS**^**-^ 



Children's Birthday Parties 229 

measured after live sittings. Bake in angel-cake 
pan, first dipped in cold water, in a slow oven one 
hour. Haw a pan of hot water in oven during 
the baking. 

Remove from pan, frost and decorate, same as 
Angel Birthday Cake. 





j-\'ji 



NDEX 



Almond Cream, 57 
Almonds, Sailed, 5 
Anchovied Potatoes in 

Shells, 02 
Angel Birthday Cake, 222 
Apple Baskets, 1 70 
Apricot Bombe, 64 
Armour, Parfait, 174 
Asparagus, Ambassadrice 

Capon with, 01 
Attleboro Sandwiches, 4 

Baltimore Cake, Lady. 
1 11 
Lord, 35 
Batonet Potatoes, 74 
Beans, French String, 208 
Beef, Tournadoes of, 74 
Bement a la, Sweet Pota- 
toes, I4c8 
Birthday Cake, Angel, 222 

Sunshine, 228 
Biscuit. Macaroon Straw- 
berry, 1 10 
Bisque of Oysters, 211 

Pimiento, 98 
Bouillon, Led Tomato, 108 

Manhattan Clam, 44 
Boylston Sandwiches, 220 
Brandy and Hot Sauce, 
182 
Sauce, Foamy, 154 



Bread and Butter Folds, 
196 

Brown, 131 

Entire Wheat, 102 

Pulled, 168 

Sandwiches, Brown, 130 
Entire Wheat, 103 

Sticks, 205 
Breslin Patties, 180 
Brides Cake, 199 
Britannia, Perch, go 
Brook Trout, Fried, 206 
Brown Bread, 13 1 
Sandwiches, 130 

Gravy, 148 

Soup Stock, 178 
Butter Folds, Bread and, 
196 

Pimiento, 33 
Buttered Educator 

Crackers, 8 



Cadillac Cheese 

wh lies, 39 
Cake, Angel Birthday, 222 

Bride's, 199 

Lady Baltimore, in 

Lord Baltimore, 35 

Quality, 65 

Raised Fruit Loaf. 131 

Sunshine Birthday, 228 

Wedding, 191 




' , ^^ 



232 



Index 




Cakes, Cheese, 76 

Pound, 198 

Silver Sponge, 24 
Canapes, Dexter, 85 

Rectors, 98 

Royal, 204 

Shamrock, 80 

Thorndike, 44 
Candied Orange Peel, 63 
Capon with Asparagus, 

Ambassadrice, 91 
Caramel Coffee Parfait, 

33 
Carrots with Peas, Glazed, 

100 
Cases, Timbale, 30 
Cauliflower, Hongroise, 171 
Caviare, Celery with, 158 
Celery with Caviare, 158 

Roquefort Cheese, 179 
Chantilly Mousse, 94 
Chaudfroid of Salmon, 55 
Cheese Cakes, 76 

Celery with Roquefort, 
179 

Sandwiches, Cadillac, 39 

Stars, 172 
Cherry Salad, 62 
Chestnut Gravy, 159 
Chicken Consomme with 
Oysters, 168 

Cream Sandwiches, 226 

Forcemeat, 122 

Huntington, 21 

Jelly Salad, 38 

King, a la, 188 

Knickerbocker, Supreme 
of, 46 

Pie, 152 

Timbales, Traymore, 54 



Chiffonade Dressed Lettuce, 

153 

Dressing, 153 
Chocolate with Whipped 
Cream, Hot, n 

Ice Cream, 221 

Marshmallow Sauce, 
^48 
Chops a la Sabine, Lamb, 

212 
Christmas Salad, 172 
Cinkities, 40 
Clam Bouillon ; Manhattan, 

44 
Claret Punch, 120 
Club Sandwiches, Colonial, 

209 
Cocktail, Oyster, 72 

Sardine, 168 
Cocoa, Five O'clock, 17 
Cocoanut Kisses, 228 

Rings, in 
Coffee, 132 

Caramel Parfait, 33 
Cole Slaw, 82 
Colonial Club Sandwiches, 

209 
Condes, 85 
Confectioners' Frosting, 

40 
Conserve, Cranberry, 149 

Peach, 4 
Consomme, 177 

Filippini, 176 

Japonnaise, 204 

with Oysters, Chicken, 
168 
Cookies, Nut Ginger, 141 

Scotch Five O'clock Tea, 
9 



Index 



233 



Cork Timbales, 75 

Corn, Prist ilia Popped, 130, 

Coupe Moquin, 183 
Crab Meat Mornay, 92 
Crackers, Buttered Educa- 
tor, 8 

Crisp, 73 

Souffled, g8 
Cranberries, Frozen, 161 
Cranberry Conserve, 149 
Cream, Almond, 57 

Dressing, 82 

French Dressing, 161 

Macaroon, no 

Manhattan, 198 

Pimicnto, 45 

Potatoes in, 180 

Sandwiches, Chicken, 
226 

Sauce, 101 

Whipped, Hot Chocolate 
with, 1 1 
Crisp Crackers, 73 
Crisps, Peanut, 14 
Croquettes, Potato and 
Spinach, 160 

St. Denis, 180 

Shapleigh, 62 

Turnip, 149 
Crushed Strawberries. 

Orange Ice Cream with, 
118 
Cucumber Cups, 161 

Ribbons, 99 

Sauce. 56 
Cups, Cucumber, 161 
Currant Jelly Sauce, 207 

Mint Sauce, 100 
Cutlets, Halibut, 211 



Dates, Stuffed, 164 
Delight, Turkish, to 
Delmonico Dressing, 17 2 
Devonshire Sandwiches, 8 
1 >ewey Same. 1 
Dexter Canapes, 00 
Dressed Lettuce, Chiffon- 
ade, [53 
Parisian, 20S 
Dressing, ChifEonade, 153 

Cream, 82 
French, 161 

Delmonico, 172 

Mayonnaise, 04 

Parisian French, 208 
Duck, Roast, 179 

EASTEE Salad, 93 
Educator Crackers, But- 
tered, 8 
Entire Wheal Bread, 102 

Sandwiches, 103 
Epicurean Sauce. 3a 

Faikmont Sandwiches, 56 

Figs, Knii kcrbiK ker. 66 
Filippini Consomme. 176 
Fillets of Halibut a la Hol- 
lenden, 45 
Loom is. Si 
Filling, Fruit and Nut 112 
Lobster. 20 
Orange, t6 
Finger Rolls. 1 17 

Stii '• 
Fingers, Lady, 41 
Five < ►'< lock Co< oa, 17 
Tea, 6 

. Smtch, o 
Florida Orange Sticks, 15 





234 



Index 




Foamy Brandy Sauce, 154 
Folds, Bread and Butter, 100 
Forcemeat, Chicken, 122 
Fourth of July Punch, 

113 
French Dressing, Cream, 
161 
Parisian, 208 

String Beans, 20S 

Vanilla Ice Cream, 163 
Frosting, Confectioners', 40 

Ice Cream, 35, 112 

Orange, 34 

Ornamental, 192 

Portsmouth, 132 

Quality, 00 

White Mountain, 199, 
222 
Frozen Cranberries, 161 

Pudding, 200 
Fruit with Apricot Brandy, 
Grape, 1 70 

Loaf, Raised, 131 
and Nut Filling, 1 1 2 

Pudding, 173 

Punch, 50, 1 25 

Salad, drape, 213 
Fruits, Glace, 200 
Fudge, Sultana, 136 

Canser Salad, 130 

George Washington Hatch- 
ets, 58 

German Punch, 137 

Giblet Stuffing, 150 

Ginger Cookies, Nut, 141 

Glace Fruits, 200 

Glazed Carrots with Peas, 
100 
Silver Skin Onions, 100 



Goose with Potato Stuffing, 

Roast, 170 
Graham Sandwiches, 124 

Grape Fruit Salad, 213 

with Apricot Brandy, 
170 
Gravy, Brown, 14S 
Chestnut, 159 

PIaddon Hall Flalibut, 73 
Halibut au Lit, 99 

Cutlets, 211 

Fillets, 45 
of Loomis, 81 

Haddon Flail, 73 

a la Flallenden, Fillets of, 

45 

Tyrolicnne, 123 
Hamlin Flam Timbalcs, 140 
Flam Mousse. 32 

Timbales, Hamlin. 140 
Harvard Wafers, 40 
Hearts, Orange, 33 
Hickory Nougat, 10 
Hollenden, a la. Fillets of 

Halibut, 45 
Honey Sandwiches, Orange, 

Quince, 220 
Flongroise, Cauliflower, 171 

Honor Sandwiches, 32 
Horseradish Sauce, Jellied 

Veal, 117 
Hot Sauce, Brandy and, t8a 
Huntington Chicken, 21 

a la Sweetbreads, 101 

Ice, Orange, 221 

Strawberry, 101, 227 
Iceberg, Irish, 76 



Index 



235 



Ice Cream, Chocolate, 48, 
221 
with Marshmallow 

Sauce, 48 
French Vanilla, 1O3 
Frosting, 35, 112 
Macaroon, 221 

Neapolitan, 220 
Orange, with Crushed 

Strawberries, 118 
Pistachio, with Peach 

Sauce, 84 
Praline, 64 
Strawberry, 1 24 
Vanilla, 227 
Iced Tea, 17 

Tomato Bouillon, 108 
Imperal Sticks, 81 
Irish Iceberg, 76 

Jaffa Spanish Mackerel, 
169 

Jam Jumbles, 4 

Japonnaise Consomme, 204 

Jellied Veal, Horseradish 
Sauce, 1 1 7 

Jelly, Orange, 101 
Rolls, Pastry, 164 
Salad, Chicken, 38 
Sauce, Currant, 207 
Wine, 57 

July Punch, Fourth of, 

113 
Jumbles, Jam, 4 

Kernels of Pork, 83 
Kidneys, Broiled, 208 
Kisses, Cocoanut, 228 
Knickerbocker Figs, 66 
Supreme of Chicken, 46 



Lady Baltimore Cake, in 

Fingers, 4r 
Lakewood Salad, 47 
Lamb Chops a la Sabine, 2 1 2 

Roast Crown of, 100 
Layer Sandwiches, 62 
Lemon Queens, 1 io 
Lenox Sandwiches, 109, 220 
Lettuce, Chiffonade 
Dressed, 153 

Parisian, 208 

Sandwiches, 188 
Loaf, Quick Nut, 14 

Raised Fruit, 131 
Lobster Filling, 20 

Lucullus, 116 

Patties, 20 
Loomis, Fillets of Halibut, 
81 

Sauce, 82 
Lord Baltimore Cake, 35 
Lucullus Lobster, 116 
Luncheon Rolls, 46, 212 

M uaroiin' Cream, no 

[ce Cream, 221 
Macaroons, 24 

.Mock, 104 

Strawberry Biscuit, no 
Mackerel, Jaffa Spanish, 

169 
.Madeira Sauce, 213 
.Malaga Salad, 84, 102 
Manhattan Clam Bouillon, 

44 
Cream, 198 
Marguerites, 214 
Marmalade, Orange, 8, 34 
Marshmallow Sauce, Choc- 
olate Ice Cream with, 48 






2P» 





236 



Index 




lg4? 



Martinique Potatoes, 47 
Mayonnaise Dressing, 94 

Piquante, 93 

Salmon, 188 
Meat, Mince Pie, 155 
Meringues, 95 
Meringue Squares, Walnut, 

5 
Mince Pie, 156 
Meat, 155 
Mint Paste, 104 

Sauce Currant, 100 

Tulip, 36 
Mock Macaroons, 104 
Molded Sweetbreads, 

Truffle Sauce, 122 
Monroe Sauce, 173 
Moquin, Coupe, 183 
Mornay, Crab Meat, 92 
Mousse, Chantilly, 94 

Ham, 32 

Pineapple, 23 
Mousselaine Sauce, 162 
Mushroom Sauce, 99 

Soup, 87 

Neapolitan Ice Cream, 
220 

Neuremburghs, 125 

New England Thanksgiv- 
ing Pudding, 162 

Nile Salad, 196 

Noisette Sandwiches, 14 

Nougat, Hickory, 10 

Nut Ginger Cookies, 141 
Loaf, Quick, 141 
Wafers, 119 




Onions, Boiled, 148 

Glazed Silver Skin, 160 

Stuffed, 83 
Orange Filling, 16 

Frosting, 34 

Hearts, 2>3 

Honey, 23 

Sandwiches, 22 

Ice, 221 

Cream with Crushed 
Strawberries, 118 

Jelly, 103 

Marmalade, 8, 34 

Peel, Candied, 63 

Sticks, Florida, 15 
Oriental Punch, 25 
Ornamental Frosting, 192 
Cyster Cocktail, 72 

Soup, 158 
Oysters, Bisque of, 211 

Chicken Consomme with, 
168 

with Sherry, 146 

Parfait Armour 174 

Caramel Coffee, 33 

Pistachio, 214 
Parisian Dressed Lettuce, 
208 

French Dressing, 208 
Paste, Mint, 104 

Puff, 149 

Quality, 154 
Pastry Jelly Rolls, 164 
Patties, Breslin, 180 

Lobster, 20 
Patty Shells, 20 
Peach Conserve, 4 

Sauce, Pistachio Ice 
Cream with, 84 






Index 



237 



Peanut Crisps, 14 

Drops, 58 
Peas, Glazed Carrots with, 

100 
Pecans, Salted, 169 
Peel, Candied Orange, 03 
Peneuche, 141 
Perch Britannia, 90 
Persillade Potatoes, 213 
Pic, Chicken, 152 

Mime, 156 

Pumpkin, 156 
Pimiento Bisque, 98 

I J ut t cr, 33 

Cream, 45 
Pineapple Mousse, 23 

Punch, 193 

Sponge, 39 
Piquante, Mayonnaise, 93 
Pistachio Ice Cream with 
Peach Sauce, 84 

Parfait, 214 
Plum Pudding, English, 182 
Popped Corn, Priscilla, 132 
Pork, Kernels of, 83 
Portsmouth Frosting, [32 
Potato Stuffing, Roast 

Goose with, 170 
Potatoes a la Bement, 
Sweet, 148 

and Spinach Croquettes, 
160 

Batonet, 74 

in Cream, 180 

in Shells, Anchovied, 90 

Martinique, 47 

O'Brion, 207 

Persillade, 213 

Rissolees, 101 

Savory, 83 



Potatoes with Sherry, 

Sweet, 171 
Pound Cakes, 198 
Praline Ice Cream, 64 
Priscilla Popped Corn, 152 
Pudding, English Plum, 182 

Frozen, 209 

Fruit, 173 

New England Thanks- 
giving, 162 

Puritan, 153 

Word-worth, 103 
Puff Paste, 149 
Pulled Bread, 168 
Pumpkin Pie, 156 
Pun; h. Claret, 120 

Fourth of July, 1 13 

Fruit, 59, 125 

( icrman. 137 

Oriental, 25 

Pineapple, 103 
Puritan Pudding, 153 

Quality Cake, 65 

Frosting, 66 

Pa 1 . 154 
Queens, Lemon, 119 
Quick Nut Loaf, 14 
Quince Honey, 226 

Raised Fruit Loaf, 131 
Rarebit, Rob's, [36 
Raspberry Shrub, 223 
Rector's Canapes, 
Ribbon Sandwiches, 140 
Ribbons, Cucumber, 99 
Rings, Cocoanut, in 

Swedish, 124 
Rissolees, Potatoes, 101 
Roast Crown of Lamb, 100 





V: Jb^> 



2 3 8 



Index 



(2ft 




Roast Duck, 179 

Goose, Potato Stuffing, 
170 

Saddle of Venison, 207 

Stuffed Turkey, 146 
Rob's Rarebit, 136 
Rochester Sandwiches, 15 
Rolled Wafers, 77 
Rolls, Finger, 117 

Luncheon, 46, 212 

Pastry Jelly, 164 

Reception, 189 

Salad, 55, 197 

Tea, 22 
Roquefort Cheese, Celery 

with, 179 
Royal Canapes, 204 
Russian Tea, 10 

Saddle of Venison, Roast, 

207 
St. Denis Croquettes, 180 
St. Patrick Soup, 72 
Salad, Cherry, 62 

Chicken Jelly, 38 

Christmas, 172 

Easter, 93 

Ganser, 130 

Grape Fruit, 213 

Lakewood, 47 

Malaga, 84, 102 

Nile, 196 

Rolls, ss, 197 

Shamrock, 75 

Stuffed Tomato, 181 

Sweetbread, 109 
Salmon Balls, 108 

Chaudfroid of, 55 

Mayonnaise, 188 
Salted Almonds, 5 



Salted Pecans, 169 
Sandwiches, Attleboro, 4 

Boylston, 220 

Brown Bread, 130 

Cadillac Cheese, 39 

Chicken Cream, 226 

Colonial Club, 209 

Devonshire, 8 

Entire Wheat Bread, 103 

Fairmont, 56 

Graham, 124 

Honey, 226 

Honor, 32 

Layer, 62 

Lenox, 109, 220 

Lettuce, 188 

Noisette, 14 

Orange Honey, 22 

Ribbon, 140 

Rochester, 15 

Sembrich, 118 

Somerset, 181 
Sardine Cocktail, 168 
Sauce, Brandy and Hot, 182 

Cream, 101 

Cucumber, 56 

Currant Jelly, 207 
Mint, 100 

Dewey, 163 

Epicurean, 32 

Foamy Brandy, 154 

Horseradish, Jellied Veal, 
117 

Hot, Brandy and, 182 

Loomis, 82 

Madeira, 213 

Marshmallow, Chocolate 
Ice Cream with, 48 

Monroe, 173 

Mousselaine, 162 



'r??^*'— 



Index 



239 



Sauce, Mushroom, 73, gg 

Peach. Pistachio Ice 
Cream with, 84 

Tartare, 206 

TrufhV, Molded Sweet- 
breads, 122, 

Tyrolicnne, 123 
Savory Potatoes, 83 
Scallops, Scalloped, 38 
Sedalia Sticks, 63 
Sembrich Sandwiches, 118 
Shamrock Canapes, 80 

Salad, 75 
Shapleigh Croquettes, 62 
Shells, Patty, jo 
Shrimps a la Newburg, 196 
Shrub, Raspberry, 223 
Silver Skin Onions, Glazed, 
160 

Sponge Cakes, 24 
Slaw, Cole, 82 
Somerset Sandwiches, 181 
Soubrics of Spinach, 74 
Souffle, Squash, 100 
Souffled Crackers, g8 
Soup Stock. Brown, 178 

Mushroom, 85 

Oyster, 158 

St. Patrick, 72 

Spinach, 80 

Thanksgiving, 146 
Spanish Mackerel, Jaffa, 

i6g 
Spinach Croquettes, Potato 
and, 160 

Soubrics of, 74 

Soup, 80 
Sponge Cakes, Silver, 24 

Pineapple, 39 
Squash Souffle, 100 



Sticks, Bread. 205 
Finger, 91 
Florida ( Grange, 15 
Imperial, 81 
Sedalia, 63 
Sultana, g 
Stock, Brown Soup, 178 
Strawberry Biscuit .\ Pica- 
roons, no 
Bombe, igo 
Ice, igi, 227 
Cream, 124 
String Beans, French, 208 
Stuffed Dates, 104 
Onions, 83 
Roast Turkey, 147 
Tomato Salad, 181 
Stuffing, 146 
Giblet, 150 

Potato, Roast Goose with, 
170 
Sultana Fudge, 136 

Stii I 
Sunshine Birthday Cake, 

228 
Supreme of Chicken, Knick- 
erbocker, 46 
Swedish Rings, 124 
Sweetbread Salad, 100 
Sweetbreads a la Hunting- 
ton, gi 
York, 30 
Molded, Truffle Same, 
122 
Sweet Potatoes a la Bemcnt, 
14S 
with Sherry, 171 

Tartare, Sauce, 206 
Tea, Five O'clock, 6 




-*=N*V 



24-0 



Index 



Tea, Iced, 17 

Rolls, 22 

Russian, 10 
Teas, Scotch Five O'clock, 

9 

Thanksgiving Pudding, 
New England, 162 
Soup, 146 

Thorndike Canapes, 44 

Timbale Cases, 30 

Timbales, Cork, 75 
Hamlin Ham, 140 
Traymore Chicken, 54 

Tomato Bouillon, Iced, 108 
Salad, Stuffed, 181 

Tournadoes of Beef, 74 

Traymore Chicken Tim- 
bales, 54 

Trout, Fried Brook, 206 

Truffle Sauce, Molded 
Sweetbreads, 122 

Tulip, Mint, 36 

Turkey, Roast Stuffed, 147 

Turkish Delight, 16 

Turnip Croquettes, 149 




Tyrolienne Halibut, 123 

Sauce, 123 

Vanilla Ice Cream, 227 

French, 163 
Veal, Jellied, Horseradish 

Sauce, 116, 117 
Venison, Roast Saddle of, 

207 

Wafers, Harvard, 49 

Nut, 119 

Oat, 65 

Rolled, 77 
Walnut Meringue Squares, 

Washington Hatchets, 

George, 58 
Wedding Cake, 191 
Wheat Bread, Entire, 102 

Sandwiches, 103 
White Mountain Frosting, 

199 
Wine Jelly, 57 
Wordsworth Pudding, 101 



DEC 161948 












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